Make-ahead Manicotti

Taste of Home Magazine, February/March 1999

Ingredients

• 1 carton (15 oz) ricotta cheese
• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1½ cups (6 oz) shredded mozzarella cheese, divided
• ¾ cup shredded Parmesan cheese, divided
• 1 egg
• 2 teaspoons fresh parsley, minced
• ½ teaspoon onion powder
• ½ teaspoon pepper
• ⅛ teaspoon garlic powder
• 2 jars (28 oz each) spaghetti sauce with or without meat
• 1½ cups water
• 1 package (8 oz) manicotti shells

Instructions

1. In a large bowl, combine ricotta, spinach, 1 cup mozzarella, ¼ cup Parmesan cheese, egg, parsley, onion powder, pepper, and garlic powder. 
2. Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 13″ x 9″ x 2″ baking dish. 
3. Stuff uncooked manicotti with spinach mixture; arrange over sauce.
4. Pour remaining sauce over manicotti.  Sprinkle with remaining mozzarella and Parmesan.  Cover and refrigerate overnight. 
5. Remove from the refrigerator 30 minutes before baking.  Preheat oven to 350° F.
6. Bake uncovered for 40-50 minutes. Let stand 10 minutes before serving.

Yield: 6-8 servings