This spinach stuffed manicotti has quickly become one of our family’s favorite comfort foods. It’s a great option for meatless Mondays and it makes a convenient freeze ahead meal.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: dinner
Cuisine: Italian
Keyword: baked pasta, freezer meal, make ahead, spinach
Bring large pot of salted water to boil. Add manicotti and return to boil. Cook for 6-7 minutes or until slightly less done than el dente (shells still hold their shape). Do not overcook.
Drain and rinse with cold water. Set aside in a single layer allowing water to run off.
Preheat oven to 350°F.
Cover bottom of 8x8 casserole dish with 1½ cups of marinara sauce.
In large bowl, mix ricotta, ½ cup mozzarella, 2 tablespoons of Parmesan cheese, egg, Italian seasoning, salt, nutmeg and spinach.
Use a teaspoon, piping bag without a tip or plastic bag with a tip cut off to fill pasta shells.
Place manicotti on top of sauce. Pour remainder of sauce on top.
Mix ¼ cup mozzarella and 2 tablespoons Parmesan cheese together. Sprinkle on top of sauce.
Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for another 5-10 minutes until cheese bubbles and turns brown.
To Freeze: Do not bake. Cool assembled dish completely. Cover with plastic wrap and aluminum foil or lid. Label with cooking instructions.
To Prepare: Thaw overnight in fridge. Remove all wrapping, cover with foil and cook at 350°F for 50 minutes, uncover and cook another 5 to 10 minutes. Or bake direct from frozen for 1 3/4 - 2 hours or until heated through and cheese is bubbly and turning golden.
Makes: 7 manicotti noodles
Serves: 3-4 people
Notes
*I used 4 frozen spinach pucks to make approximately 1/2 cup. I thawed them and used my hand to squeeze out as much liquid as possible.