Ingredients
1 carton (15 ounces) reduced-fat ricotta cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1-1/2 cups shredded part-skim mozzarella cheese, divided1/2 cup grated Parmesan cheese, divided2 large egg whites2 teaspoons minced fresh parsley1/2 teaspoon salt1/2 teaspoon onion powder1/2 teaspoon pepper1/4 teaspoon garlic powder4-1/2 cups meatless spaghetti sauce3/4 cup water1 package (8 ounces) manicotti shells
Preparation
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.
Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-45 minutes or until heated through.
