Freezer-friendly spinach manicotti has become one of my favorite comfort dinners to share with new moms, and I wish I had known about it sooner. I’m in the stage of life where everyone I know is popping out a kid. It seems like with every month that goes by, I see another pregnancy announcement, gender reveal, or birth story.
Having had three kids of my own, I know how decent cooking takes a back seat during the last month of pregnancy until nearly the first trimester after the baby is born. I was exhausted, sleep-deprived, and buried under mounds of laundry and never-ending nursing routines. All I wanted was a delicious home-cooked meal, but I had none of the energy to make it.
If only I had known to prep this freezer-friendly spinach manicotti ahead of time, it would have been such a lifesaver! Now, I love making it for my new mommy friends.
How to Make Freezer-Friendly Spinach Manicotti
This freezer-friendly spinach manicotti is a perfect dish to make ahead and enjoy later, whether you’re prepping for a busy weeknight or delivering comfort to a friend in need.
Step 1: Chop Fresh Herbs
Start by chopping up a tablespoon each of fresh parsley and basil.
Step 2: Prep the Spinach and Cheese Filling
Then drain a 10 oz package of frozen spinach that has been thawed in a wire sieve over the sink. Press as much liquid out of the spinach as possible. Mix the spinach with a 15 oz carton of ricotta cheese, a cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Then, add the herbs you chopped and an egg.
Lastly, add 1/2 teaspoon each of onion powder and ground pepper and 1/4 teaspoon of garlic powder. Combine everything together thoroughly because this will be the filling for the freezer-friendly spinach manicotti.
Step 3: Layer the Spaghetti Sauce
Now pour about a cup or more of your spaghetti sauce into the bottom of your largest glass pan. You can use jarred sauces such as Prego or Ragu, or you can use your own canned spaghetti sauce. Whatever you use, layer the bottom so that the manicotti shells don’t stick to the glass.
Step 4: Stuff the Manicotti Shells
Pull out 8 ounces of manicotti shells.
Take each shell and stuff it generously with the spinach filling. The freezer-friendly spinach manicotti taste best if some of the filling is spilling out of the sides.
This is a job that Nevaeh loves to help me with. I used some of the time we were working together to teach her about giving of our time and assets to help others. Even if the gift is a small meal for a friend, the Lord loves a servant’s heart.
Stuff all the shells and squeeze them into your pan as best as possible. If you can’t fit all 14 shells into one pan, make two smaller pans or use one of those large disposable foil pans from the market.
Step 5: Top with Sauce and Cheese
Pour the rest of the spaghetti sauce on top of the freezer-friendly spinach manicotti and sprinkle the top with another 1/2 cup each of shredded mozzarella cheese and grated Parmesan.
Step 6: Bake or Freeze
Bake the spinach manicotti at 350 degrees for one hour. If you want to freeze the dish for later, cover it and freeze it. When you’re ready to bake it, partially thaw the spinach manicotti in the refrigerator overnight. Remove it 30 minutes before you’re ready to bake, and then bake it for 45-60 minutes or until the manicotti are tender.
The Comfort of Freezer-Friendly Spinach Manicotti
This freezer-friendly spinach manicotti is the epitome of comfort food. It always comes out flavorful and tender. It tastes even better the next day for leftovers!
I usually make two batches of this spinach manicotti so that I can make one for dinner and freeze the other. There is always a friend who just had a baby, who is recovering from surgery, or who just moved to the neighborhood. A comforting dish during a hard time always speaks volumes of love and kindness!
You may also want to check out my budget-friendly burrito lasagna. This is another great freezer meal that serves 12 people for only $10! Who doesn’t love a deconstructed burrito with some chips and homemade cilantro-lime salsa? Happy cooking, y’all!
