15 ounces ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
1 1/2 cups shredded mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
2 teaspoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 28-ounce jars favorite spaghetti sauce
1 1/2 cups beef broth
8 ounces uncooked manicotti shells
In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and broth; spread 1 cup sauce in an ungreased 13 x 9 x 2-inch baking dish. Stuff uncooked manicotti with spinach mixture; 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 F for 40-50 minutes or until heated through.
Contributed by - Elaina
This is excellent and easy. The first time I made it, I didn't think there was enough filling (ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder), so I doubled it, and had a little left over. Think that next time I'll try doing it 1 1/2 times. Anyway, a big hit!
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