Overnight Spinach Manicotti

• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 large egg whites
• 2 teaspoons minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 4-1/2 cups meatless spaghetti sauce
• 3/4 cup water
• 1 package (8 ounces) manicotti shells

1. In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture; arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight.
2. Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350u0b0 for 40-45 minutes or until heated through.

ricotta cheese, spinach, mozzarella cheese, parmesan cheese, egg whites, parsley, salt, onion powder, pepper, garlic, spaghetti sauce, water, manicotti shells

Taken from www.tasteofhome.com/recipes/overnight-spinach-manicotti/ (may not work)