Spinach Ricotta Manicotti

An excellent vegetarian manicotti perfect for Meatless Monday or Tofu Tuesday or whatever night you take off from eating animals. Sorry, but totally not vegan for Way-Out-There Wednesday.

Spinach Ricotta Manicotti

2 c shredded mozzarella
1 carton (12 oz or so) ricotta cheese
1 (10 oz) package frozen spinach, thawed a bit
1/4 c fresh grated parmesan
1 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
1 package of manicotti shells (14 pieces)
1 jar pasta sauce (26 oz)
1 c water

1. Preheat the oven to 375 degrees.
2. Spray a 9x13 inch pan. Fill with half of the pasta sauce.
3. Combine 1 1/2 c mozzarella, ricotta, spinach, parmesan, oregano, salt, and pepper in a bowl. Spoon into shells, filling them completely.
4. Place the filled shells into the pan and cover with the remaining pasta sauce and the water. Sprinkle with the remaining 1/2 c mozzarella cheese.
5. Cover with foil and bake for 1 hour. Let stand for at least 10 minutes before serving (or it will be soupy).