Overnight Spinach Manicotti

Mary-Jeanine Ibarguen

Mary-Jeanine says, "I just made this for the first time, and it sure was nice having a dinner ready to pop in the oven when I was busy today. And of course, it was delicious!

1 15 oz. carton reduced-fat Ricotta cheese
1 10 oz. package frozen, chopped spinach, thawed and squeezed dry
1 1/2 c. shredded part-skim Mozzarella cheese, divided
1/2 c. grated Parmesan cheese, divided
2 egg whites
2 tsp. minced fresh parsley
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. garlic powder
4 1/2 c. meatless spaghetti sauce
3/4 c. water
1 8 oz. package manicotti shells

In a large bowl, combine the Ricotta cheese, spinach, 1 cup Mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13-in. x 9-in. x 2-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture (you can use a ziploc bag with the corner cut out as a pastry bag here); arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350°F for 40-45 minutes or until heated through.

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