Cheesy Manicotti

Ingredients

• 4 tablespoons butter softened
• 2 teaspoons parsley dried
• 2 large eggs 
• 12 ounce bread french cut into 1-inch slices
• 0.5 teaspoon garlic powder 
• 1 teaspoon penzey's southwest seasoning dried italian
• 8 ounce manicotti shells 
• 1 cup provolone cheese shredded
• 15 ounce ricotta cheese 
• 1 pinch salt and pepper 
• 3 cups mozzarella cheese shredded
• 10 ounce pkt spinach frozen dry thawed chopped
• 25 ounce tomato and basil pasta sauce 

Equipment

• bowl
• oven
• baking pan
• grill pan

Directions

1. Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with nonstick cooking spray.
2. Cook the manicotti according to package directions; drain and set aside.
3. In a large bowl, stir together the ricotta, 1 1/2 cups of the mozzarella, spinach, Italian seasoning, eggs, salt and pepper.
4. Place the mixture into a large zip-top bag, cut one of the corners off and squeeze the cheese mixture into the manicotti.
5. Pour half of the pasta sauce into the prepared baking dish.
6. Place the stuffed manicotti over the sauce.
7. Pour the remaining sauce over the manicotti. Top with the remaining mozzarella and the provolone.
8. Bake until hot and bubbly, 35 to 40 minutes.
9. Serve with Easy Garlic Bread.
10. Preheat a grill pan over medium-high heat.
11. Spread the butter on both sides of the bread and season with the parsley and garlic powder.
12. Place on the grill pan and cook on one side until golden brown. Flip, and continue cooking until other side is golden brown.
13. Remove and serve.