Spinach Manicotti

• 1 carton (15 ounces) fat-free ricotta cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup reduced-fat sour cream
• 1/4 cup dry bread crumbs
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups tomato juice
• 1 cup chunky salsa
• 1 can (15 ounces) crushed tomatoes
• 14 uncooked manicotti shells

1. In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder.
2. Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.
3. Cover and bake at 350u0b0 for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.

ricotta cheese, mozzarella cheese, spinach, sour cream, bread crumbs, italian seasoning, garlic, onion powder, tomato juice, chunky salsa, tomatoes, manicotti shells

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