Buttery Marinara Spinach & Cheese Manicotti

1 (15 ounce) container low-fat ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup diced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
2 teaspoons of light Italian dressing
1 c shredded mozzarella cheese, divided
1/2 c grated Parmesan cheese, divided
1 (25 oz) jar Just Like Home Buttery Marinara pasta sauce
1/2 c water
1 (8 oz) package manicotti shells

Preheat oven to 350 degrees
In a large bowl, combine ricotta, onion, egg & spinach.
Season with parsley, pepper and garlic powder. Mix 3/4 c. of mozzarella and 1/4 c. Parmesan. In a separate bowl, stir together Buttery Marinara pasta sauce, Italian dressing and water.
In a 9×13 baking dish, spread 1 c. sauce evenly across the bottom.  Stuff uncooked manicotti shells with spinach and ricotta mixture, arrange in a single layer over the sauce in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan and leftover chopped fresh parsley.
Bake for 45-50 minutes, or until noodles are fully cooked.