Spinach Manicotti

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• 1 (15 ounce) container ricotta cheese
• 1 (10 ounce) package frozen spinach, thawed, drained and squeezed dry
• 1 egg, slightly beaten
• ¾ cup Parmesan cheese, divided
• ½ cup shredded mozzarella cheese
• ½ teaspoon salt
• 2 (14.5 ounce) cans diced tomatoes with basil, garlic and oregano
• 1 (24 ounce) jar roasted garlic and herb pasta sauce, divided
• 1 cup chopped onion
• 1 (8 ounce) package uncooked manicotti shells (14 shells)

1. In a medium bowl, combine ricotta cheese, spinach egg, ¼ cup Parmesan cheese, mozzarella cheese and salt. Stir to combine.
2. In a 5 quart slow cooker, combine 1 can diced tomatoes, 1 cup pasta sauce and onion.
3. Fill uncooked manicotti shells with spinach mixture. Arrange 7 stuffed shells over the tomato mixture in the slow cooker. Top shells with remaining can of diced tomatoes.  Arrange remaining stuffed shells over diced tomatoes.
4. Pour remaining pasta sauce over manicotti shells, spreading evenly. Top with remaining ½ cup Parmesan cheese.
5. Cover and cook on low for 3 to 4 hours.