Freezer Manicotti
Make dinnertime a breeze with this Freezer Manicotti recipe—your ultimate make-ahead Italian comfort food! Stuffed with a creamy blend of ricotta, mozzarella, Parmesan, and fresh spinach, these manicotti shells are bursting with flavor and nestled in rich marinara sauce for the perfect balance of cheesy and savory goodness. Whether baked fresh or stored in the freezer for a busy weeknight, this dish is a time-saving masterpiece that doesn’t skimp on flavor. With simple ingredients, a quick prep time, and the convenience of baking straight from frozen, this recipe is an absolute lifesaver for meal planners. Perfect for family dinners or even a cozy gathering, Freezer Manicotti is sure to impress and satisfy every appetite.
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Recipe Information
Ingredients
- 12 pieces Manicotti pasta shells
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 2 cups Fresh spinach, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Cook the manicotti shells in a large pot of salted boiling water for about 6 minutes, or until slightly softened but still firm to the bite (they will finish cooking later). Drain and drizzle with 1 tablespoon of olive oil to prevent them from sticking together. Set aside to cool slightly.
In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, chopped spinach, garlic powder, Italian seasoning, salt, and black pepper. Mix until well blended.
Transfer the ricotta mixture to a large piping bag or plastic bag with the corner snipped off.
Carefully stuff each manicotti shell with the cheese mixture, being careful not to break the pasta. Lay the stuffed shells on a baking sheet while you prepare the dish.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
Arrange the stuffed manicotti shells in a single layer over the marinara sauce.
Pour the remaining 3 cups of marinara sauce evenly over the stuffed shells, making sure they are completely covered with sauce to prevent drying out.
Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
If baking immediately: Cover with aluminum foil and bake in a preheated 375°F (190°C) oven for 35 minutes. Remove the foil and bake for an additional 10-15 minutes, or until bubbly and golden on top.
To freeze: Cover the baking dish tightly with plastic wrap and then a layer of heavy-duty aluminum foil. Label and store in the freezer for up to 3 months.
To bake from frozen: Remove the plastic wrap and cover the dish with aluminum foil. Bake in a preheated 375°F (190°C) oven for 60 minutes. Remove the foil and bake for an additional 15-20 minutes, or until heated through and bubbly.
Nutrition Facts
Calories |
5935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 7268 mg | 316% | |
| Total Carbohydrate | 821.2 g | 299% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 45.0 g | ||
| Protein | 282.6 g | 565% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4994 mg | 384% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 2362 mg | 50% | |
*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.
