Easy Spinach Manicotti

I rarely make Italian dishes like manicotti, lasagna and the like, because it always seems like it will take forever to prepare, and because ricotta cheese is a little too pricey for my tight budget. But a long time ago my good sis, Nicole, told me about a cheap way to do manicotti by shoving a mozzarella cheese stick in the cooked manicotti shell. Taking that idea and adding it to a recipe I found on www.allrecipes.com for easy spinach manicotti, another sister, Jen, and I (try to follow me, there are a lot of us) made a spinach manicotti, using mozzarella, Parmesan and other yummies. This recipe is easy because you don't cook the manicotti noodles first. It turned out great and even the kiddies loved it!

Spinach Manicotti
1 jar of your favorite spaghetti sauce
chopped fresh spinach (about 1 1/2 c.)
1 egg
2 c. shredded mozzarella cheese
1/2 c. Parmesan cheese
1 tsp. italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste
3/4 c. water
1/2 c. shredded mozzarella cheese

Preheat your oven to 350 degrees. In a 9X13 pan, spread 1/2 c. spaghetti sauce (or whatever is needed to cover the bottom of the pan). In a medium bowl whisk the egg and add italian seasoning, garlic powder, onion powder, salt and pepper and stir well. Add spinach, Parmesan and 2 c. mozzarella cheese and stir to combine. Mix remaining spaghetti sauce with water and set aside. Using a small spoon (or your fingers) stuff the uncooked manicotti noodles with the cheese mixture until they are full. Lay them side by side in the 9X13 pan. Pour remaining spaghetti sauce/water over all the manicotti and top with 1/2 c. mozzarella cheese. Bake for 45 to 55 minutes or until noodles are cooked.