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Make Ahead Manicotti

Make Ahead Manicotti

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Sandir

Sandir

I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1058 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
  2. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
  3. Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
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Reviews

Nicole S.
163

Nicole S.

1/18/2007

Very simple and very tasty! I recommend putting the filling mixture in a large ziplock bag and cutting a corner off so you have a "pastry bag" type thing to pipe the filling in.

BECBEC
103

BECBEC

10/1/2003

A WINNER! I made only a few chamges....I used 2 jars of sauce in their entirety; halved the amount of spinach called for and added a half pound of sweet Italian sausage (crumbled and browned)to the filling. We are hosting a dinner party next month and this recipe will be on the menu for sure. My Italian husband pronounced this a "keeper" (trust me, HIGH praise!).

TRINITIK
80

TRINITIK

5/3/2004

Came out perfect.......way easier than trying to stuff cooked shells with filling. Also, to make it easier on me I put filling ingredients in a zip lock bag, snip one corner with the scissors and squeeze into the shells.

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