Spinach Manicotti
Contributed by Joyce Lewis


1 carton (15 ounces) ricotta cheese

1 package (10 ounces) frozen chopped spinach,

  thawed and squeezed dry

1 1/2 cups (6 ounces) shredded mozzarella cheese,divided

3/4 cup shredded Parmesan cheese, divided

1 egg

2 teaspoons minced fresh parsley

1/2 teaspoon onion powder

1/2 teaspoon pepper

1/8 teaspoon garlic powder

2 jars (28 ounces ea) spaghetti sauce with meat

1 1/2 cups water

1 package (8 ounces manicotti shells



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; spread 1 cup sauce in an ungreased 9x13 baking dish.

Stuff uncooked manicotti with spinach mixture; arrange over sauce.

Pour remaining sauce over manicotti.

Sprinkle with remaining mozzarella and Parmesan.

Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.

Bake, uncovered at 350 degrees for 40-50 minutes or until heated through.

Serves 6-8