INGREDIENTS
1 (15 ounce) container fat free ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup minced onion
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 cups shredded fat free mozzarella cheese, divided
1/2 cup grated fat free Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce (make your own core version)
1 1/2 cups water
1 (8 ounce) package whole wheat manicotti shells
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ricotta, spinach, onion 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.
FOOTNOTE
If refrigerating overnight, do so after step 3. Remove from the refrigerator 30 minutes before baking.
