Spinach Cheese Manicotti

Thanks
Meghann Adamson Wernegreen for your contribution add on anytime.

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
(You can also use fresh spinach, which I highly recommend. Substitute 5 ounces or so, sliced into strips.)
1/2 onion, minced finely
1 egg
2-3 teaspoons minced fresh parsley
1 teaspoon pepper
1 teaspoon garlic powder
16 ounces shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 (26 ounce) jar spaghetti sauce
1 1/2 cups water
1 (8 ounce) package manicotti shells

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in half of mozzarella and half of Parmesan. In a separate bowl, stir together spaghetti sauce and water.
Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. (Towards the end, I had to add a little more mozzarella to "stretch" the filling as I overstuffed the earlier noodles.) Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.