Some recipes are perfect for preparing ahead of time, placing them either in the freezer weeks in advance, or simply storing in the refrigerator for a day or two. Stuffed Manicotti is one of those recipes.
The fun thing about pasta recipes and casseroles, is that ingredients may easily be substituted or changed to fit your family's taste buds. They can also be changed to accommodate what might be available in the pantry or refrigerator at any given time without having to go shopping.
For great tomato pasta sauce, please check out our recipe here.
Today's Manicotti version is adapted from Ernie's recipe at ALL-RECIPES. (Photos taken in Jack's kitchen.)
Cook Time: 45 - 60 Minutes
Servings: 6 -10 servings
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped
spinach, thawed and squeezed dry
1/2 cup minced onion
2 teaspoons minced fresh parsley
1/4 cup chopped basil
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
6 1/2 cups Tomato Sauce
1 1/2 cups water
1 (8 ounce) package manicotti shells
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ricotta, spinach, onion and egg. Season with your choice of herbs, pepper and garlic powder. Pepper flakes easily awaken this recipe even further. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together pasta sauce and water.
3. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish.
4. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
5. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
Serve hot. The leftovers may be saved for a few days, or stored in the freezer for another meal on a busy day.