No Boil Manicotti with Spinach and Cheese

🧂 Ingredients

• 1 15-ounce container ricotta cheese

  strained
• 1 10-oz pkg frozen chopped spinach

  thawed, drained
• 1 ½ cups shredded mozzarella cheese

  divided
• ¾ cup shredded Parmesan cheese

  divided
• 1 egg
• 2 teaspoons fresh parsley
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ⅛ teaspoon garlic powder
• 2 28-ounce jars marinara sauce
• 1 ½ cups water
• 1 8-oz pkg manicotti

Instructions

• 1 In large bowl, combine ricotta, spinach, 1 cup of the mozzarella, 1/4 cup of the
  Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder.
• 2 In separate bowl, mix together marinara sauce and water. Spread 1 cup of the
  sauce on bottom of ungreased 9" x 13" inch baking pan.
• 3 Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour
  remaining sauce over top, pushing shells under the sauce as much as possible.
  Sprinkle mozzarella and Parmesan cheese on top. Cover tightly with foil and
  refrigerate 30 minutes (or longer if making it ahead). Bake covered tightly with
  foil at 350 degrees for 1 1/4 hours or until heated through and pasta is tender.

Nutrition Info