• spinach - frozen, chopped (1-10 oz. box)
• ricotta - (1 - 15 to 16oz. container)
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 egg
• 1 tsp. dried parsley
• 1/2 tsp. onion powder
• 1/8 tsp. garlic powder
• 1/4 tsp. pepper
• 2 jars spaghetti sauce with meat - (28 to 32 oz.ea.)
• manicotti pasta - 1 (8oz.) pkg.

Preparation -
Thaw and thoroughly drain the frozen spinach. In a large bowl, combine the ricotta, drained spinach, 1 cup mozzarella cheese, 1/4 cup parmesan cheese, 1 egg, parsley, pepper, onion and garlic powder. Spray a 9" x 13" baking dish with nonstick cooking sprray. Spoon 1 cup of spaghetti sauce into the prepared baking dish. Stuff the manicotti with the ricotta/spinach mixture. Place the filled manicotti in baking the dish. Pour the remaining spaghetti sauce over the manicotti. Sprinkle with the remaining mozzarella and parmesan cheese. Cover the filled dish with plastic wrap and refrigerate for at least 4 hours several hours or overnight. About one half hour before baking, remove it from the refrigerator. Bake, uncovered at 350º for 45 to 50 minutes.