Spinach & Cheese-stuffed Manicotti

2 medium carrots peeled and finely chopped
1 pkg (8oz) cream cheese, softened
1 pkg (10 oz) frozen spinach, thawed drained and squeezed dry
1 cup (4 oz) shredded mozzarella
1 tbsp Italian Seasoning
1 garlic clove, pressed
1 jar (24-28 oz) spaghetti sauce
1 can (14.5 oz) Italian - seasoned petite diced tomatoes, undrained
1/2 cup water
12 manicotti noodles
1 oz Parmesan cheese grated

Preheat oven to 350 degrees.  Cook manicotti noodles according to package directions, drain and cool.  In a bowl combine carrots, cream cheese, spinach, mozzarella cheese, Italian seasoning, and garlic, mix well.  Spoon cheese mixture into a ziplock bag and snip off one of the corners.

Combine spaghetti sauce, tomatoes and water in a bowl, stir.  Spread 1/4 cup of the sauce on the bottom of your pan.  Pipe cheese filling into manicotti noodles and arrange in pan.  Pour tomato sauce on top.  Sprinkle parmesan cheese on top.

Bake, covered, for 40-45 minutes or until internal temp is 165 degrees in the center and the sauce is bubbly.

From frozen:  defrost then bake as directed.