1 tub (15 ounces) Ricotta Cheese (can also use cottage cheese)
1/2 package (8 ounces) frozen spinach
1 1/2 cups shredded Mozzarella cheese, divided
1/2 cup Parmesan Cheese, divided
1 tbs Parsley flakes
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pepper
1 tsp basil
1 package Manicotti Noodles
1 can, jar, or recipe Spaghetti Sauce
1 cup water (if making night before, or freezing)
Place spinach in microwave safe bow, cover, and cook for 5 minutes. Put spinach in collander and press out excess water with a spoon (or thaw in fridge, and press out water when completely thawed). In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, and spices. Cook Manicotti Noodles for 2 minutes less than directions on the package. Drain and set aside.
Spread about 1 cup spaghetti sauce in an ungreased 9x13 baking dish. Stuff Manicotti with spinach mixture and arrange noodles in pan. Pour remaining sauce over Manicotti. Bake covered for 30 minutes at 350 degrees. Uncover and sprinkle with remaining Mozzarella and Parmesan. Bake for an additional 5-10 minutes until cheese is melted.
Alternative Cooking Idea/Freezer Meal:
Prepare filling as above. Do NOT cook noodles. Combine spaghetti sauce with 1 cup water; spread 1 cup sauce into ungreased 9x13 baking dish. Stuff uncooked Manicotti with spinach mixture and arrange in pan. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight (or place in freezer; thaw overnight in fridge before cooking). Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 40-50 minutes, or until heated through.