I usually brown some chicken & spread it around between the manicotti
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 teaspoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 cup water
1 (8 ounce) package manicotti shells (or Jumbo Shells)
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine ricotta, spinach, and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
3.Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
4.Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
OAMC~ double/triple batch & freeze before baking.