Spinach Manicotti

1 carton (15-ounce) ricotta cheese
1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6-ounces) shredded mozzarella cheese, divided
3/4 cup shredded parmesan cheese, divided
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon ground pepper
1/8 teaspoon garlic powder
2 jars (28-ounce each) spaghetti sauce with meat
1-1/2 cups water
1 package (8-ounce) manicotti shells

In a large bowl, combine the ricotta, spinach, 1 cup mozzarella, 1/4 cup parmesan, egg, parsley, onion powder, pepper, and garlic powder.  Combine the spaghetti sauce and water.  Spread 1 cup sauce in an ungreased 13-inch by 9-inch baking dish.  Stuff uncooked manicotti with the spinach mixture and 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 degrees for 40-50 minutes or until heated through.  Yield:  6-8 servings.

If you like spinach and traditional manicotti, this is a great combination.  Serve with hot, crusty bread for a great meal.