MAKE-AHEAD MANICOTTI
With a little advance prep this Make-Ahead Manicotti will be ready to pop in the oven when you're ready for dinner. The no-boil, make-ahead method is a real lifesaver on busy days!
Provided by Valerie Brunmeier
Categories Main Course Pasta
Time 9h5m
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the ricotta cheese and eggs until blended. Stir in spinach, 2 cups mozzarella cheese, 1/4 cup Parmesan cheese, minced garlic, onion powder, salt and pepper.
- Transfer mixture to a gallon sized sealable plastic storage bag. Use scissors to cut off the tip from one of the bottom corners of the bag.
- Spread about 1 1/2 cups of marinara sauce over the bottom of a baking dish, spreading it out evenly. Use the makeshift pastry bag to squeeze the spinach and cheese mixture into the uncooked manicotti shells. Arrange the stuffed shells on top of the marinara sauce in a single layer. Pour remaining sauce over the top, being sure that all of the pasta is covered well. Cover the dish with foil and refrigerate for at least 8 hours or overnight.
- Preheat oven to 400 degrees F. Bake covered for 40 minutes. Remove foil, sprinkle with remaining mozzarella and Parmesan cheese, and bake uncovered for another 7 to 10 minutes or until the cheese has melted and is beginning to get light golden brown.
Nutrition Facts : TransFat 1 g, ServingSize 2 shells, Calories 552 kcal, Carbohydrate 46 g, Protein 36 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 120 mg, Sodium 977 mg, Fiber 5 g, Sugar 9 g
MAKE-AHEAD SPINACH MANICOTTI
When I invite people to dinner, many have started requesting this pasta bake ahead of time because it's that good. Plus, the manicotti is stuffed before it's cooked, making it even more convenient. -Christy Freeman, Central Point, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, mix ricotta, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley and seasonings. In another large bowl, mix spaghetti sauce and water; spread 1 cup into a greased 13x9-in. baking dish., Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Pour remaining spaghetti sauce mixture over top. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-50 minutes or until manicotti is tender. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 363 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 822mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 4g fiber), Protein 22g protein.
MAKE-AHEAD SPINACH MANICOTTI RECIPE
Received on line from TOH It's prepared the night before, plus the manicotti is stuffed uncooked, making it even more convenient. Making it a great company dinner
Provided by Bonnie G 2
Categories European
Time 1h
Yield 1 casserole, 7 serving(s)
Number Of Ingredients 12
Steps:
- n a large bowl, mix ricotta, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley and seasonings. In a large bowl, mix spaghetti sauce and water; spread 1 cup into a greased 13x9-in. baking dish.
- Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Pour remaining spaghetti sauce mixture over top. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Refrigerate, covered, overnight.
- Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-50 minutes or until manicotti is tender.
- Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 557.1, Fat 24.4, SaturatedFat 13.3, Cholesterol 101.3, Sodium 1207.5, Carbohydrate 51.8, Fiber 6.4, Sugar 15.9, Protein 32.3
FREEZE AHEAD MANICOTTI
Really good served with a spinach salad. I usually make a few of these and lasagna's the same time and they are ready to pull out at any time. (It's just as easy to put a couple together at this point and have them ready.)
Provided by TishT
Categories Manicotti
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil manicotti according to package directions, adding oil to water so they won't stick (actually we have had a discussion about this and I'm not sure that works, but I do it anyway!) Meanwhile, mix ricotta cheese, cottage cheese, mozzarella and Parmesan cheese, salt, pepper, parsley, and eggs.
- Drain manicotti; run cold water over it.
- Stuff each manicotti with cheese mixture.
- Place them in a 3 qt casserole after treating the dish with nonstick spray, and pour sauce around the manicotti.
- Cover dish with foil and freeze.
- When frozen you can pop it out of the container and put in a freezer bag if desired.
- To prepare for serving, thaw and preheat oven to 350F.
- Cover and bake for 45 minutes.
- Uncover and bake for 15 minutes more.
MAKE-AHEAD SPINACH MANICOTTI
This is so yummy! The addition of spinach makes it extra good!! Also, its a "make-ahead meal" and that is always handy!
Provided by Courtly
Categories Manicotti
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder.
- Combine the spaghetti sauce and water; spread 1 cup sauce in an ungreased 13 x 9 x 2 inch baking dish.
- Stuff uncooked manicotti with spinach mixture; arrange over sauce.
- Pour remaining sauce over manicotti.
- Sprinkle with remaining mozaarella and Parmesan.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake, uncovered, at 350 for 40-50 minutes or until heated through.
Nutrition Facts : Calories 435.7, Fat 21.2, SaturatedFat 12.5, Cholesterol 106, Sodium 478.9, Carbohydrate 34.2, Fiber 2.8, Sugar 1.8, Protein 27.3
HOMEMADE MANICOTTI
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.
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