Spinach Manicotti

• 1 (15 oz.) carton Ricotta cheese
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
• 1 1/2 c. (6 oz.) shredded Mozzarella cheese, divided
• 3/4 c. shredded Parmesan cheese, divided
• 1 egg
• 2 tsp. minced fresh parsley
• 1/2 tsp. onion powder
• 1/2 tsp. pepper
• 1/8 tsp. garlic powder
• 2 (28 oz.) jars spaghetti sauce with meat
• 1 1/2 c. water
• 1 (8 oz.) pkg. manicotti shells

1. In large bowl combine Ricotta, spinach, 1 cup Mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water.tpread 1 cup sauce in an ungreased 9 x 13 baking dish and stuff uncooked manicotti with spinach mixture.
2. Arrange over sauce.
3. Pour remaining sauce over manicotti and sprinkle with remaining Mozzarella and Parmesan. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking.
5. Bake, uncovered, at 350u0b0 for 40 to 50 minutes or until heated through.
6. Yield:
7. 6 to 8 servings.

ricotta cheese, mozzarella cheese, parmesan cheese, egg, parsley, onion powder, pepper, garlic powder, meat, water, manicotti shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143252 (may not work)