Cut prep time by stuffing uncooked manicotti shells with a comforting cheese and spinach filling.
SAVE ON THIS RECIPE!
Before baking, cover and refrigerate manicotti up to 24 hours; bake as directed in recipe. Or cover tightly, label and freeze up to 1 month; bake about 2 hours.
Try using a baby spoon to fill the manicotti shells--it works great!
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