1 (15 ounces) container ricotta cheese
1 (10 ounces) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounces) package manicotti shells
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, spinach, onion, and egg. Season with parsley, pepper, and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
Spread 1 cup sauce in the bottom of a 9×13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
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