Make Ahead Manicotti

Make Ahead Manicotti
from Allrecipes

1 pint ricotta cheese (I used part skim ricotta)
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 (I omit this)
1/8 teaspoon salt
1/4 teaspoon ground black pepper (24 turns of the pepper grinder)
1/2 pound hot Italian sausage, crumbled and browned (optional)
1/4-1/2 tsp crushed red pepper flakes (optional - if you're using the sausage)
12 manicotti shells
1 (32 ounce) jar spaghetti sauce (I use 2 jars)

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 (plus the sausage and crushed red pepper flakes if you are using them). Stuff mixture into uncooked pasta shells.

Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish (I use a 13 x 9-inch). Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells (if you don't cover your pasta with enough sauce, it won't cook/soften properly in the oven), cover dish, and chill in the refrigerator for 8 hours, or overnight.

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.