This recipe can be prepared the night before, plus the manicotti is stuffed uncooked, making it even more convenient.

1	Carton (15 oz.)	Ricotta cheese
1	Pkg. (10 oz.)	Frozen chopped spinach
		thawed and squeezed dry
11/2	Cups	Mozzarella cheese, shredded & divided
3/4	Cup	Parmasean cheese, shredded & divided
1	Egg
2	Tsps.	Fresh parsley, minced
1/2	Tsp.	Onion powder
1/2	Tsp.	Pepper
1/8	Tsp.	Garlic powder
2	Jars (28 oz. each)	Spaghetti sauce with meat
11/2	Cups	Water
1	Pkg. (8 oz.)	Manicotti shells

In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup parmesan cheese, egg, parsley, onion powder, pepper and garlic powder. Combine the spaghetti sauce and water; spread 1 cup sauce in an ungreased 13" x 9" x 2" baking pan. Stuff uncooked manicotti shells with spinach mixture. Arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzerella and parmesan cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350° for 40-50 minutes or until heated through.

YIELD: 6 servings