Make-Ahead Spinach Manicotti

• 1 carton (15 oz) ricotta cheese
• 1 pkg (10 oz) frozen chopped spinach, thawed & squeezed dry
• 1 1/2 cups (6 oz) 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 pepper
• 1/8 tsp garlic powder
• 2 jars (28 0z each) spaghetti sauce w/ meat
• 1 1/2 cups water
• 1 pkg (8 oz) Manicotti shells

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

Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 13 times 9 times 2 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 350 degrees for 40 – 50 minutes or until heated through. Yield: 6 – 8 servings.