1 (10 oz.) pkg. frozen, chopped spinach
1 (32 oz.) jar spaghetti sauce
1 c. water
1 egg
1 (16 oz.) carton ricotta cheese
2 (8 oz.) pkgs. shredded Mozzarella cheese
1/2 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. manicotti (14 shells), uncooked

Preheat oven to 350 degrees. Grease a 13"x9"x2" baking dish.

Cook spinach according to package directions. Drain well and squeeze dry; set aside.

Place 1 cup of sauce in bottom of dish. Stir in water; set aside.

In medium bowl beat egg. Stir in Ricotta cheese, 2 cups of Mozzarella, spinach, salt and pepper until well blended. Using a table knife, fill manicotti shells with spinach mixture. Arrange in dish. Spoon remaining sauce over shells to coat completely. Cover tightly with foil.

Bake for 1 1/4 hours or until shells are very tender when pierced with a fork. Sprinkle with remaining 2 cups Mozzarella and bake 3 to 5 minutes longer or until cheese melts.