Overnight Spinach Manicotti
1 carton (15-oz.) ricotta cheese
1 pkg (10-oz.) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded mozzarella cheese, divided use
3/4 cup shredded Parmesan cheese, divided use
2 tsp. minced fresh parsley
1/2 tsp. onion powder
1/2 tsp pepper
1/8 tsp. garlic powder
2 jars (28-oz. ea) spaghetti sauce with meat
1-1/2 cups water
1 pkg (8-oz.) manicotti shells
In large bowl, combine ricotta, spinach, 1 cup of the mozzarella, 1/4 cup of the Parmesan, egg, parsley, onion powder, pepper, and garlic powder.
Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 9×13 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 350º degrees for 40-50 minutes or until heated through.