15 oz. Ricotta Cheese
10 oz. Frozen Spinach
2 tsp Minced Parsley
1/2 tsp Pepper
1 1/2 C Mozzarella
1 Egg
1/2 tsp Onion Powder
1/8 tsp Garlic Powder
1 1/2 C Water
2 28 oz Jars of Spaghetti Sauce
1 8 oz Package of Manicotti Shells

15 oz. Ricotta Cheese 10 oz. Frozen Spinach 2 tsp Minced Parsley 1/2 tsp Pepper 1 1/2 C Mozzarella 1 Egg 1/2 tsp Onion Powder 1/8 tsp Garlic Powder 1 1/2 C Water 2 28 oz Jars of Spaghetti Sauce 1 8 oz Package of Manicotti Shells

Combine, ricotta, spinach, 1 c. mozzarella, 1/4 c. parmesan, egg, parsley, onion pwd, garlic pwd, and pepper. Set aside

Combine Sp. sauce and water. Spread 1 c. in the bottom of a 9x13 pan.

Stuffed uncooked manicotti with spinach mixture and arrange over sauce. Pour remaining sauce over the top and sprinkle with remaining cheeses.

Cover and refrigerate overnight.
Remove from fridge 30 min before baking.
Bake uncovered at 350 degrees for 40-50 min.