Categories: pasta

Ingredients

• 1 carton (15 oz.) whole-milk ricotta cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thaw
• and squeezed dry
• 1 1/2 cups (6 oz.) shredded part-skim
• mozzarella cheese, divided
• 3/4 cup shredded Parmesan cheese, divided
• 1 egg, lightly beaten
• 2 tsp. minced fresh parsley
• 1/2 tsp. onion powder
• 1/2 tsp. pepper
• 1/8 tsp. garlic powder
• 3 jars (24 oz. each) spaghetti sauce
• 1 cup water
• 1 pkg. (8 oz.) manicotti shells

Directions

1. In a bowl, mix ricotta, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder. In a large bowl, mix spaghetti sauce and water; spread 1 cup into a greased 13 × 9-inch baking dish.

2. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Pour remaining spaghetti sauce mixture over top. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Refrigerate, covered overnight.

3. Remove manicotti from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, uncovered, 40-50 minutes or until manicotti is tender.

4. Freeze option: Cover and freeze unbaked casserole. Partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 degrees.

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