Manicotti

This recipe comes as a mix of several other recipes so I should probably just give credit to every manicotti or stuffed shells recipe on the web. And thanks, Betty Crocker for the picture. Yum.
Serves 6-8

Ingredients

• 1 pkg./box manicotti
• 1 lb. ground beef/turkey
• 1 jar spaghetti sauce
• frozen chopped spinach to taste (I probably used about 10 oz. and sometimes I leave it out all together), thawed and squeezed dry
• 2 eggs
• 1 lb. ricotta cheese (I sometimes mix cottage & ricotta cheese)
  
• 2 cups shredded mozzarella cheese
• 1 tsp. onion salt
• 1/2 tsp. garlic powder
• 1/8 tsp. nutmeg
• 1/4 cup Parmesan cheese
• Parsley
  

Directions

1. Do not cook pasta tubes (sweet, right?!)
2. Cook ground meat, drain off fat, and add spaghetti sauce. Cover pan and let simmer until ready to use.
3. In large bowl beat eggs slightly. Add chopped spinach, chopped parsley, ricotta and mozzarella cheese, onion salt, garlic powder, and nutmeg. Mix all ingredients until well blended. Put mixture in a gallon size ziplock bag.
   
4. Pour about half cup sauce into bottom of 9x13 dish.
5. Cut bottom corner off ziplock bag and squeeze mixture into uncooked pasta tubes from each side. Set in saucy dish.
6. Pour remaining sauce over pasta and sprinkle with Parmesan cheese.
   
7. Bake at 350° F for 30 min.
   

To Freeze: After step 6, cover tightly with foil and freeze.

To Bake from frozen:

1. Make sure top layer of tin foil is easily removable
2. Bake at 425 for 40 min or until mostly heated through. Remove foil and bake another 20 minutes more to melt cheese on top.
3. Thaw in refrigerator for faster cooking time and then do 350 for about 30 min before removing foil.