|
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.
|
