- 1 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups 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 (28 ounce) jars spaghetti sauce
- 1 1/2 cups water
- 1 (8 ounce) package manicotti shells
- In a 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 13-in. x 9-in. x 2-in. 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 F for 40-50 minutes or until heated through.