Freeze Ahead Manicotti
Prepare to fall in love with the ultimate comfort food convenience: Freeze Ahead Manicotti. This make-ahead recipe combines tender manicotti shells stuffed with a rich, creamy filling of ricotta, mozzarella, Parmesan, and spinach, perfectly seasoned with garlic and Italian herbs. Topped with luscious marinara sauce and a sprinkling of golden mozzarella, this baked pasta dish is indulgent, hearty, and freezer-friendly for effortless meal planning. Whether you're looking for a quick weeknight dinner or an impressive make-ahead option for guests, this manicotti recipe brings maximum flavor with minimal fuss. Simply bake it fresh or straight from the freezer for a bubbly, cheesy masterpiece that’s ready to serve in no time. Perfect for busy families and pasta lovers alike!
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Recipe Information
Ingredients
- 12 pieces manicotti shells
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 10 ounces frozen chopped spinach, thawed and drained
- 1 piece large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 4 cups marinara sauce
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 spray nonstick cooking spray
Instructions
Bring a large pot of salted water to a boil and cook the manicotti shells for 4-5 minutes, until just slightly softened but still firm (they will finish cooking in the oven). Drain and rinse with cold water to prevent sticking.
In a large mixing bowl, combine ricotta cheese, 1 1/2 cups of shredded mozzarella cheese, Parmesan cheese, thawed spinach, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix thoroughly until well combined.
Fill a piping bag or a resealable plastic bag with the cheese mixture (cut off the tip if using a plastic bag for piping). Carefully stuff each manicotti shell with the mixture.
Spray a 9x13-inch baking dish with nonstick cooking spray. Spread 1 1/2 cups of marinara sauce evenly over the bottom of the dish.
Arrange the stuffed manicotti shells in a single layer over the marinara sauce.
Pour the remaining 2 1/2 cups of marinara sauce over the top of the stuffed shells, ensuring all are fully covered.
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
If freezing, cover the dish tightly with aluminum foil and label with the date. Freeze for up to 3 months.
To bake immediately, preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 20-25 minutes, until bubbly and lightly browned.
To cook from frozen, preheat the oven to 375°F (190°C). Bake the covered dish for 60 minutes. Remove the foil and bake for an additional 20-25 minutes, until heated through and bubbly.
Let the manicotti rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.1 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 598 mg | 46% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
