Spinach Ricotta Manicotti

Ingredients

• 2 c (8 oz) shredded mozzarella cheese

• 16 oz (1 carton) ricotta cheese

• 1 - 10 oz package frozen spinach, thawed, squeezed and drained

• 1/4 c freshly grated Parmesan cheese

• 1 1/2 tsp oregano

• 1/4 tsp salt

• 1/4 tsp freshly ground black pepper

• 14 dried manicotti shells (1 - 8oz package)

• 26 oz (1 jar) tomato pasta sauce

• 1 c water

Directions

1. Preheat the oven to 375º F.

2. Grease a 9x13-inch pan. Spread half of the pasta sauce on the bottom of the pan.

3. In a bowl, combine 1 1/2 c mozzarella with the spinach, Parmesan, oregano, salt, and pepper. Spoon this mixture into the dried uncooked manicotti shells, poking it through with a chopstick or other instrument (pack it in the shells tightly).

4. Neatly line the pan with the filled manicotti shells over the layer of pasta sauce. Cover with the remaining pasta sauce and add the cup of water. Sprinkle with the remaining 1/2 c of mozzarella cheese.

5. Cover with foil and bake for 1 hour. Let stand 10 minutes before serving.