Make Ahead Spinach Manicotti

1 carton (15oz) ricotta cheese
1 package (10oz) frozen chopped spinach, thawed & squeezed dry
1 1/2 C shredded mozzarella, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced fresh parsley
1/2 tsp onion powder
1/2 tsp pepper
1/8 tsp garlic powder
2 jars (28oz each) spaghetti sauce
1 1/2 C water
1 package (8oz) manicotti shells

In large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup parmesan, egg, parsley, onion powder, pepper, and garlic powder. Combine the spaghetti sauce and water; spread 1 cup sauce in an ungreased 9x13 baking dish. Stuff uncooked manicotti with spinach mixture, arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozza and parmesan. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered, at 350 F for 40 to 50 minutes. 6 to 8 servings

Chicken Puttanesca

1 tbsp olive oil
3 cloves garlic minced
1 jar spaghetti sauce
1/2 C black sliced pitted olives
1/4 C chicken broth
1 tbsp capers
1/2 tsp red pepper flakes
2 C chopped cooked chicken
8 ounces spaghetti uncooked

In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly.
Stir in pasta sauce, olives, broth, capers and red pepper flakes. Heat to boiling; reduce heat. Simmer for 10 minutes, uncovered, then stir in the chicken.
Meanwhile, cook pasta and drain. Toss the hot pasta with the sauce; sprinkle with parmesan cheese.

This is so good. The first time we made this, hubby cooked it and, by mistake, put in a whole can of broth rather than the 1/4 cup, and it was great! Thin sauce but delicious. Don't be afraid of the capers.