- 8 manicotti shells
- 1 (15 ounce) container fat-free ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 egg whites, slightly beaten
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon garlic powder, or more to taste
- 1 (26 ounce) jar pasta sauce (such as Classico® Florentine Spinach and Cheese)
- 1 cup shredded mozzarella cheese
- Bring a large pot of lightly salted water to a boil. Cook manicotti in boiling water until nearly cooked through yet firm, about 6 minutes; drain.
- Preheat oven to 400 degrees F (200 degrees C).
- Mix ricotta cheese, spinach, egg whites, Parmesan cheese, Italian seasoning, and garlic powder together in a bowl; stuff into ricotta shells.
- Spread enough of the pasta sauce into the bottom of a 9×13-inch baking dish to cover completely. Arrange stuffed manicotti shells into the pan. Pour remaining pasta sauce over the stuffed shells. Cover dish tightly with aluminum foil.
- Bake in preheated oven until the filling is set and hot in the center, about 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove aluminum foil from baking dish. Sprinkle mozzarella over the manicotti.
- Cook under broiler until cheese is melted and slightly browned, 2 to 3 minutes.