15 oz. container ricotta cheese
10 oz. frozen chopped spinach, thawed and squeezed dry
1/2 cup minced onion
1 egg
2 tsp. minced parsley
1/2 tsp. Black pepper
1/4 tsp. garlic powder
2 cups shredded mozzarella, divided
1/2 cup grated Romano, divided
2 (26 oz.) jars of spaghetti sauce or equivalent of your own homemade
1 1/2 cups water
1 package manicotti shells or jumbo shells

15 oz. container ricotta cheese 10 oz. frozen chopped spinach, thawed and squeezed dry 1/2 cup minced onion 1 egg 2 tsp minced parsley 1/2 tsp Black pepper 1/4 tsp garlic powder 2 cup s shredded mozzarella, divided 1/2 cup grated Romano, divided 2 (26 oz.) jars of spaghetti sauce or equivalent of your own homemade 1 1/2 cups water 1 package manicotti shells or jumbo shells

Preheat oven to 350 F
In a lg. bowl, combine ricotta, spinach, onion, egg, parsley, pepper and garlic powder.
Mix in 1 cup mozzarella and 1/4 cup Romano.
In another bowl, combine the sauce with the water.
Spread 1 cup of the sauce in a 9 x 13 baking dish. Stuff uncooked pasta with cheese mixture and arrange in a single layer in the dish. You may run out of cheese. Save any unstuffed shells for next time! Cover with remaining sauce and top with cheeses.
Cover with foil and bake 30 minutes, remove foil and bake 15 to 20 minutes more or until pasta is cooked. Let rest 5 minutes. ENJOY!