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SERVES:
4

INGREDIENTS:

* 1 8-ounce box manicotti (14 pieces)
* 1 15-ounce tub ricotta
* 1/2 cup grated parmesan cheese (plus more for topping)
* 1/2 cup grated mozzarella cheese (plus more for topping)
* 1 large egg, beaten
* 1 10-ounce pkg. frozen spinach, defrosted very well drained
* 1 small white onion, peeled and diced
* 2 cloves garlic, peeled and minced
* 6 ounces mushrooms, diced
* 1 cup chopped sundried tomatoes
* 24-ounce jar marinara

PROCEDURE:

Cook the manicotti pasta according to directions and drain and cool those down and also use a mixing bowl to combine 1 15-ounce tub of ricotta cheese with 1/2 cup each of grated Parmesan cheese and grated mozzarella cheese, 1 large beaten egg and 1 10-ounce, well drained package of chopped spinach and mix all of those together.

Use a large saute pan with a splash of olive oil to saute 1 small, diced white onion, a couple of minced cloves of garlic and 5-6 ounces of finely chopped mushrooms.

While the sauce is starting to cook you can use a small spoon to start scooping the cheese mixture into the manicotti.

Once the mushrooms and onions have started softening up, add 1 cup chopped sundried tomatoes and 1 24-ounce jar of marinara and stir that in.

Preheat the oven to 350 degrees and, when the sauce is hot all the way through, put 3/4 of it into a 9 x 13-inch baking dish, and tuck the stuffed manicotti over the top of that and finish with the remaining sauce over the top of that.

Tightly seal the baking dish with a piece of aluminum foil and place it on the center rack of the preheated oven.

After 30-35 minutes, pull it out of the oven, take the aluminum foil off, sprinkle a little more grated mozz and grated Parmesan over the top and pop it back into the oven for another 5-10 minutes to melt the cheese on top.

HINTS:

Use a 28-ounce can of crushed tomatoes instead of marinara if you like. Toss the cooked pasta with a little oil to keep it from sticking together before stuffing.