Overnight Spinach Manicotti

1 carton (15 ounces) reduced-fat RICOTTA cheese
1 pkg (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 c (6 ounces) shredded part-skim MOZZARELLA cheese, divided
1/2 c grated Parmesan cheese, divided
2 egg whites
2 tsp minced fresh parsley
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp pepper
1/4 tsp garlic powder
4-1/2 c meatless spaghetti SAUCE
3/4 c water
1 pkg (8 ounces) manicotti SHELLS

In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13-in. x 9-in. x 2-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture (use a ziploc bag as a pastry bag: cut off the corner); arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight.
Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350 for 40-45 minutes or until heated through.