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Freezer-Friendly Spinach Manicotti on Plate Topped with a Basil Leaf

Freezer-Friendly Spinach Manicotti

Comforting spinach manicotti: shells stuffed with a ricotta, mozzarella, Parmesan, spinach and fresh herb filling, baked in spaghetti sauce. Make one for dinner and freeze one for a friend; freezer instructions included.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 7 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • 10 oz frozen spinach thawed and pressed dry
  • 15 oz ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese divided
  • 3/4 cup grated Parmesan cheese divided
  • 1 egg
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon garlic powder
  • 24 oz spaghetti sauce jarred or home-canned
  • 8 oz manicotti shells about 14, uncooked

Method
 

  1. Chop the parsley and basil. Drain the thawed spinach in a sieve, pressing out as much liquid as possible.
  2. Mix the spinach with the ricotta, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the herbs, egg, onion powder, pepper and garlic powder.
  3. Spread about a cup of spaghetti sauce over the bottom of your largest glass baking dish so the shells do not stick.
  4. Stuff each shell generously with the filling (a little spilling out is fine) and arrange them in the pan. Use a second pan or a large foil pan if they do not all fit.
  5. Pour the remaining sauce over the top and sprinkle with the remaining 1/2 cup mozzarella and 1/2 cup Parmesan.
  6. Bake at 350°F for 1 hour, or cover and freeze.

Notes

From frozen: partially thaw in the fridge overnight, take out 30 minutes before baking, and bake 45-60 minutes until the shells are tender. Even better as leftovers.