Spinach Manicotti

Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with olive oil or nonstick spray.
Cook the manicotti shells in a large pot of salted boiling water for 6-7 minutes until pliable but still very firm, then drain and lay them in a single layer on a sheet of parchment paper to prevent sticking.
In a large mixing bowl, combine the spinach, ricotta, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper, mixing gently with a spoon until just combined.
Spoon the filling into a large zip-top bag, snip off one corner, and pipe the mixture evenly into each par-cooked manicotti shell until full.
Spread 1 cup of marinara sauce in the bottom of the prepared baking dish, arrange the filled shells in a single layer, and pour the remaining sauce over the top.
Pour the 1/2 cup of water around the edges of the dish, cover tightly with foil, and bake for 40 minutes until the sauce is bubbling.
Remove the foil, sprinkle the remaining 1 cup of mozzarella cheese over the top, and bake uncovered for 10 more minutes until the cheese is melted and lightly browned.
Let the manicotti rest for 10 minutes on a wire cooling rack before serving to allow the filling to set.