Manicotti

1 box Manicotti
1 box frozen chopped Spinach
2 Eggs
24 oz. Ricotta, whole milk
1/2 teaspoon Salt
2 teaspoons Italian Seasoning
1/4 teaspoon Pepper
1/4 teaspoon Garlic Powder
2 cup Mozzarella Cheese
1 jar Spaghetti Sauce
1 cup or more of Parmesan Cheese

Make manicotti according to package directions. Drain and run under cold water to cool completely. Set aside.

Cook spinach according to package directions. Run under cold water to cool completely and squeeze out as much water as you can.

Mix spinach, eggs, ricotta, salt, italian seasoning, pepper, garlic powder, and mozzarella in a bowl.

Take 2-3 big spoonfuls of spaghetti sauce and spread on the bottom of a large glass pan.

Take ricotta mixture and put in a gallon size zip lock bag.  Try to get all air out of bag and twist top several times.  Cut a hole in the bag in the bottom corner about 1/2 inch big.   Stuff manicotti with cheese mixture by holding shell in one hand and squeezing ricotta mixture into top of shell.  Flip and finish filling up the shell on the other side.   It is okay if they split.  Lay stuffed manicotti in a single layer in glass pan with sauce.  This process is much easier if you have a helping hand in the kitchen.

Generously spread spaghetti sauce all over tops of shells with a spoon.

Top with a generous amount of Parmesan cheese. Cover with foil. Bake at 350 for 40 minutes. Let cool for about 10 minutes, while you make some Garlic Bread.