Make this easy italian dish the day before (or not). No boiling needed.
Prep 30 mins, Cook 45 mins (next day), Server 6-8
| 1 carton | Ricotta cheese |
| 1 package | Frozen chopped spinach, thawed and squeezed dry |
| 1-½ cups | Shredded mozzarella cheese (divided) |
| ¾ cup | Shredded parmesan cheese (divided) |
| 1 | Egg |
| 2 tsp | Minced fresh parsley |
| ½ tsp | Onion powder |
| ½ tsp | Pepper |
| ⅛ tsp | Garlic powder |
| 2 jars | Spaghetti sauce (with or without meat) |
| 1-½ cups | Water |
| 8 oz | Manicotti shells |
| 1. In a large bowl, combine ricotta (1 carton), spinach (1 package), 1 cup mozzarella, 1/4 cup parmesan, egg (1), parsley (2 tsp), onion powder (1/2 tsp), pepper (1/2 tsp), and garlic powder (1/8 tsp). |
| 2. In a separate bowl, combine spaghetti sauce (2 jars) and water (1-1/2 cups). |
| 3. Spread 1 cup of the sauce mixture over an ungreased 13x9x2 baking dish. |
| 4. Stuff the uncooked manicotti (8 oz) with the spinach mixture. |
| 5. Arrange the stuffed manicotti over the sauce in the dish. |
| 6. Pour the remaining sauce over the manicotti. |
| 7. Sprinkle the manicotti with the remaining mozzarella (1/2 cup) and parmesan (1/2 cup). © FirstPageRecipes.com |
| 8. Cover the dish and refrigerate overnight. |
| 9. Remove the dish from the refrigerator 30 minutes before baking. |
| 10. Bake the dish, uncovered, at 350° for 40-50 minutes or until heated through. |
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