Lasagna-Style Manicotti
1 can (10¾ oz.) condensed cream of mushroom soup, undiluted
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
½ c. grated parmesan cheese
⅛ t. ground nutmeg
⅛ t. black pepper
frozen manicotti without sauce
1 jar (26 oz.) spaghetti sauce, seasoned
1 c. mozzarella cheese, shredded
Directions:
Preheat oven to 375°.
Prepare a 13x9x2 baking dish.
Mix the mushroom soup, spinach, ¼ cup of the parmesan cheese, nutmeg and pepper in a bowl until blended.
Spread 1 cup spaghetti sauce over bottom of baking dish.
Top with two rows manicotti, 4 in each row.
Spread with spinach mixture.
Top with remaining 8 manicotti, mozzarella, remaining 2 cups sauce and remaining parmesan cheese.
Cover tightly with foil.
Bake covered 30 minutes.
Uncover, bake another 30 minutes longer until hot and bubbling.
Let stand 15 minutes before serving.