Stuffed Pasta Shells

Here's another recipe for using the Spaghetti Sauce posted below.

Make-Ahead Spinach Manicotti
(from All-Recipes.com)

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 ½ cups shredded mozzarella cheese, divided
¾ cup shredded Parmesan cheese, divided
1 egg
2 teaspoons parsley
½ teaspoon onion powder
½ teaspoon pepper
1/8 teaspoon garlic powder
2 (28 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

In a large bowl, combine ricotta, spinach, 1 cup mozzarella, ¼ cup Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 9x13” baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes. Serves 6.

We tried this recipe once using pasta shells, which I did parboil first.
The filling is really easy to mix together.

I was planning on freezing some of them for later use, so they aren't sitting in sauce yet.

Because it was a busy December evening, we ate in shifts. Three shells made a nice individual serving.

We just topped them with spaghetti sauce, and then cheese.

And they turned out deliciously!