This creamy, cheesy, tomatoey spinach manicotti is completely assembled in advance and refrigerated overnight before baking, making it about as convenient as can be, whether you're cooking for family or company.
Instructions
1
Make the filling
2
In a large bowl, mix the ricotta, chopped spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, the beaten egg, chopped parsley and seasonings.
3
Make the sauce base
4
In another large bowl, mix the spaghetti sauce and water, then spread 1 cup of this mixture into a greased 13x9-inch baking dish.
5
Fill and arrange the shells, then chill
6
Fill the uncooked manicotti shells with the spinach and ricotta cheese mixture, then arrange them to form a single layer over the spaghetti sauce. Pour the remaining sauce over the top, then sprinkle with the remaining mozzarella and Parmesan. Cover the dish and refrigerate it overnight. Editor’s Tip: To stuff the manicotti, transfer the cheese mixture to a resealable bag, snip off a corner and squeeze gently to pipe the mix into the shell from both ends.
7
Bake the spinach manicotti
8
Remove the dish from the refrigerator 30 minutes before baking, and preheat the oven to 350°F. Bake the dish, uncovered, for 40 to 50 minutes or until the manicotti are tender and the cheese has fully melted and started to bubble.
