Well, did that name grab your attention? I only call it this because it's so easy to prepare and so tasty it seems as though you'd have had to cheat somewhere along the way. And you did! Taking shortcuts never tasted so good.
1 box Manicotti shells, uncooked
1 (15 oz.) container Ricotta cheese, I used part skim
1 (8 oz.) pkg. whole milk mozzarella, divided
1/4 cup fresh parsley, chopped
1 pkg. frozen chopped spinach
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 can favorite spaghetti sauce
Prepare frozen spinach according to package directions. Cook manicotti according to package directions, too. While those are cooking, preheat oven to 375 degrees Fahrenheit and prepare cheese filling.
To make cheese filling, add ricotta and seasonings to a mixing bowl. Shred half block of mozzarella and add to ricotta mixture, stirring to incorporate. When spinach is thawed, drain and squeeze out any excess water. Add spinach to cheese mixture, mixing well.
When manicotti is done, after approximately seven minutes in boiling salted water, remove pasta tubes and place on foil being careful that they're not touching one another so that they don't dry and stick together.
Pour enough sauce to cover the bottom of a casserole dish. Fill one manicotti shell and place on top of sauce. Repeat until all shells are stuffed and laying in sauce of casserole dish.
Top filled manicotti with remaining pasta sauce and place a layer of shredded or sliced mozzarella on top. Bake for 35 minutes.