Make-Ahead Manicotti

  • 1 pint ricotta cheese
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 manicotti shells
  • 1 (32 ounce) jar spaghetti sauce

In a medium bowl, mix together the ricotta cheese and egg until blended. Stir in the mozzarella cheese, 1/4 cup of the Parmesan cheese, salt and pepper. Stuff the mixture into the uncooked pasta shells.

Spread 1/2 cup of the spaghetti sauce in the bottom of a medium baking dish. Arrange the stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover the dish, and chill in the refrigerator for 8 hours, or overnight.

Preheat the oven to 400 degrees F (200 degrees C). Bake the pasta covered for 40 minutes. Sprinkle with the remaining Parmesan cheese, and bake for another 15 minutes. Allow to rest for 10 minutes before serving.

  • Yields: 6 servings
  • Preparation Time: 1 hour, divided plus chilling time
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