Spinach Manicotti

• 1 (15 ounce) container ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• ½ cup minced onion
• 1 large egg
• 2 teaspoons minced fresh parsley
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• 1 (8 ounce) package manicotti shells
• 2 (26 ounce) jars spaghetti sauce
• 1 ½ cups water

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix ricotta, spinach, onion, egg, parsley, pepper, and garlic powder together in a large bowl. Stir in 1 cup mozzarella and 1/4 cup Parmesan. Stuff mixture into uncooked manicotti shells.
3. Stir spaghetti sauce and water together in a bowl. Spread 1 cup sauce over the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti in a single layer in the dish. Cover with remaining sauce, then sprinkle with remaining mozzarella and Parmesan.
4. Bake in the preheated oven until shells are tender yet firm to the bite, 45 to 55 minutes.