| 1 (15oz) Carton Ricotta Cheese | 1 tsp Garlic Powder |
| 2 Cups Mozzarella, Shredded | 1 tsp Onion Powder |
| 1 (10oz) pkg Frozen Spinach, thawed and dried | 2 Cups Tomato Juice |
| 1/2 Cup Sour Cream | 1 Cup Chunky Salsa |
| 1/4 Cup Bread Crumbs | 1 Can (15oz) Crushed Tomatoes |
| 1 Tbsp Italian Seasoning | 14 uncooked Manicotti Shells |
In a large bowl combine ricotta, 1 1/2 Cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder. Make sauce by combining tomato juice, salsa, and crushed tomatoes; spread 1 cup sauce into an ungreased baking dish. Stuff uncooked manicotti with spinach mixutre; arrange over sauce. Pour remaining sauce over manicotti. Cover and bake at 350 for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 mintues longer or until pasta is tender.
