Make Ahead Spinach 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 minced fresh parsley
½ teaspoon onion powder
½ teaspoon pepper
⅛ teaspoon garlic powder
2 jars (28 oz each) spaghetti sauce with meat
1½ cups water
1 package (8 oz) manicotti shells

INSTRUCTIONS

In a large bowl, combine ricotta, spinach, 1 cup mozzarella, ¼ cup Parmesan cheese, egg, parsley, onion powder, pepper, and garlic powder.

Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 13" x 9" x 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° F for 40-50 minutes.

Yield: 6-8 servings