Preheat oven to 400 degrees F. Fill a large pot with water and place on high heat and add 1 tablespoon olive oil. In a bowl, defrost frozen spinach and drain water out really well over the sink. Meanwhile prepare mixture. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, chopped parsley, defrosted spinach, olive oil and egg then mix very well to combine; set aside. Using a pastry bag or zip lock bag, cut off a little piece of the end and fill it with manicotti filling half way to the top. Prepare a 9 x 13 baking dish by greasing it with nonstick cooking spray. Pour 2/3 pasta sauce over the top with 2 tablespoon water and spread evenly. Place 2 tablespoons water in pasta jar and shake, pour out a little more to cover the bottom evenly.

To make the pasta, it's very important that as the shells get placed in hot water, they DO NOT go on top of each other. This will crush the shell and make it very hard to get the filling inside. I usually do 7 shells at a time with none of them touching each other. Set the timer for 5 minutes then carefully lift shells to strainer without them being place on top of one another. Rinse under cold water for a few seconds. Pipe filling into each shell. Place remainder of shells in water and follow the same directions until complete. Layer the shells in baking dish. Place 1 tablespoon water in pasta jar, shake and spread remaining sauce evenly across the top. Sprinkle remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top. Cover with foil and bake for 35 minutes.