SPINACH CHEESE MANICOTTI

Delicious, filling, and restaurant quality Manicotti.  No need to boil pasta making it easier to stuff Manicotti shells, use a knife to stuff halfway from one side, turn and finish stuffing from the other side.  Can be made ahead and kept over night in the refrigerator. 

Ingredients:

1 (15 ounce) container ricotta cheese

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1/2 cup minced onion

1 egg

2 teaspoons fresh minced parsley, or 1 teaspoon dry parsley flakes

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

2 cups shredded mozzarella cheese / divide into 1 1/2 cup and 2/3 cup

3/4  cup grated Parmesan cheese / divided into 1/2 cup and 1/4 cup

2 (26 ounce) jars marinara sauce or 6 cups homemade marinara sauce

1 1/2 cups water

1 (8 ounce) package Manicotti shells, uncooked

Instructions:

Preheat oven to 350 degrrees

In a large bowl combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder/  Mix in 1 1/2 cups mozzarella and 1/2 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.  

Spread 1 cup sauce in the bottom of a 9 x 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 cheeses.  

Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Note:  If refrigerated over night remove from the refrigerator and let sit on counter for 30 minutes before baking.