Spinach Manicotti


    1 carton (15-ounce) ricotta cheese
    1 pkg (10-ounce) 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 tsp minced fresh parsley
  1/2 tsp onion powder
  1/2 tsp ground pepper
  1/8 tsp garlic powder
    2 jars (28-ounce each) spaghetti sauce with meat
1 1/2 cups water
    1 pkg (8-ounce) manicotti shells


In a large bowl, combine the ricotta,
spinach, 1 cup mozzarella, 1/4 cup
parmesan, egg, parsley, onion powder,
pepper, and garlic powder. 

Combine the spaghetti sauce and water. 

Spread 1 cup sauce in an ungreased 13-inch
by 9-inch baking dish. 

Stuff uncooked manicotti with the spinach
mixture and 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. 

Yield:  6-8 servings.