Time
0 min
Serving
6 persons
Calories
507
I have used this basic principle for make-ahead manicotti and adapted it to make stuffed shells and lasagna. If I'm making lasagna, I buy a second, smaller jar of spaghetti sauce because I always feel like I need a bit more. Merry manicotti!
Ingredients
- pint ricotta cheese: 1 piece
- eggs: 2 piece
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- mozzarella cheese: 1 cup (shredded)
- Parmesan cheese: 0.5 cup (divided, grated)
- ½ tablespoons white sugar: 1 piece
- salt: 0.125 tsp
- ground black pepper: 0.25 tsp
- manicotti shells: 12 piece
- spaghetti sauce: 1 jar (32 ounce jar)
Metric Conversion
Stages of cooking
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Mix ricotta cheese and eggs together in a medium bowl until blended. Stir in spinach, mozzarella cheese, 1/4 cup Parmesan cheese, sugar, salt, and pepper. Stuff mixture into uncooked pasta shells.
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Pour 1/2 cup spaghetti sauce into a medium baking dish; spread to cover the bottom. Arrange stuffed shells in a single layer over sauce. Pour remaining sauce over shells. Cover and chill in the refrigerator, 8 hours to overnight.
-
When ready to bake, preheat the oven to 400 degrees F (200 degrees C). Remove shells from the refrigerator.
-
Bake, covered, in the preheated oven for 40 minutes. Uncover, sprinkle with remaining Parmesan cheese, and bake for 15 more minutes.
