Ingredients
1 carton (15 ounces) whole-milk ricotta cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1-1/2 cups shredded part-skim mozzarella cheese, divided3/4 cup shredded Parmesan cheese, divided1 large egg, lightly beaten2 teaspoons minced fresh parsley1/2 teaspoon onion powder1/2 teaspoon pepper1/8 teaspoon garlic powder3 jars (24 ounces each) spaghetti sauce1 cup water1 package (8 ounces) manicotti shells
Preparation
In a large bowl, mix ricotta, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley and seasonings. In another large bowl, mix spaghetti sauce and water; spread 1 cup into a greased 13x9-in. baking dish.
Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Pour remaining spaghetti sauce mixture over top. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Refrigerate, covered, overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-50 minutes or until manicotti is tender.
