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Stuffed Manicotti: 30 Days of Freezer Cooking

Course Freezer Cooking
Cuisine Italian
Author Savanah

Ingredients

  • 1 Box Manicotti 12-14 count Cooked to al dente and set aside
  • 1 Pound Italian Sausage cooked and drained
  • 1 10 oz Package Frozen Chopped Spinach
  • 2 Cups Shredded Mozzarella reserve ½ cup
  • 1 Can Diced Fire Roasted Tomatoes
  • 1 Teaspoon Oregano
  • 1 Teaspoon Crushed Minced Garlic
  • 3 Cups Favorite Marinara or Tomato Based Pasta Sauce

Instructions

  • In large skillet mix together sausage, spinach, roasted tomatoes, oregano and minced garlic.
  • Heat through over medium high heat for 5-6 minutes.
  • Remove from heat and mix in mozzarella.
  • Use a small spoon to stuff each manicotti with 2 tablespoons mixture layering into the bottom of a pre-spayed disposable foil pan.
  • Cover manicotti with pasta sauce.
  • Sprinkle top with remaining mozzarella cheese
  • Cover top of foil lined pan with plastic wrap. Seal with lid or layer of aluminum foil.
  • Label and freeze.

TO REHEAT:

  • Remove from freezer.
  • Remove aluminum foil and set aside.
  • Remove Plastic wrap.
  • Replace Aluminum foil and heat at 350 degrees for 45 minutes or until bubbling and cheese melted.