INGREDIENTS:

1 package (10 oz) spinach
2 cups ricotta cheese
1 1/2 cups grated mozzarella cheese
3/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
1 egg
1 teaspoon parsley
1 clove garlic, minced
1/2 teaspoon pepper
2 jars (28 oz. each) spaghetti sauce
1 1/2 cups water
1 package manicotti shells

DIRECTIONS:

Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop. Combine in a large bowl with the ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, onion, egg, parsley, garlic, and pepper.

Combine spaghetti sauce and water. Pour 1 cup of the sauce in the bottom of a 9 x 13 inch pan.

Stuff uncooked manicotti shells with the cheese mixture. Place over the sauce in the pan. Pour the remaining sauce over, and top with the remaining mozzarella cheese and Parmesan cheese.

Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before putting in the oven.

Bake, uncovered, at 350 degrees F. for 40 to 50 minutes. Makes 8 servings.

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