Make Ahead Manicotti I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce.
1 pint ricotta cheese 2 eggs 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 1/2 tablespoons white sugar 1/8 teaspoon salt 1/4 teaspoon ground black pepper 12 manicotti shells 1 (32 ounce) jar spaghetti sauce
1. In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
2. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
3. Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
Makes 6 servings