Spinach Manicotti

This is a super-simple recipe that I always forget about. Tonight I needed something quick that would serve a lot of folks, and this filled the bill. The recipe is based on one from Cooking Light about five years ago. It takes an hour to cook, but the prep time is only about 15 minutes. This gives you time to do other things. Keep these ingredients on hand in case company shows up unexpectedly. (WW points per manicotti: 4.) Enjoy!

Spinach Manicotti
1 (9-oz.) package frozen spinach, thawed and well-drained
1 (15-oz.) container ricotta cheese
1 (8-oz.) package shredded part-skim mozzarella cheese, divided
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1 egg
1 box manicotti shells
1 (26-oz.) jar pasta sauce

1. Combine spinach and ricotta. Stir in 1 1/2 cups shredded cheese and next 6 ingredients. Use your hands to stuff uncooked manicotti shells with spinach mixture. Arrange manicotti in a 13- x 9-inch baking dish.
2. Pour pasta sauce over manicotti. Fill the jar half full with water; shake to incorporate remaining pasta sauce in jar. Pour water mixture into baking dish. Sprinkle with remaining 1/2 cup shredded cheese. Cover dish tightly with aluminum foil.
3. Bake at 375° for 1 hour.