Spinach and Mushroom Manicotti

Spinach & Mushroom Manicotti by Emilie Braatz

1 box Manicotti
2Tbsp Extra virgin olive Oil
6 ox mushrooms, chopped
1 garlic clove, minced
1-6oz bag fresh spinach, chopped (or 1-10oz box frozen chopped spinach, thawed and well-drained)
2 eggs
1-15oz container ricotta cheese
1/3 cup chopped fresh basil leaves (about 5 tsp dried)
1 tsp salt
1- 26oz jar Barilla Italian Baking sauce (I use spaghetti sauce)
1/2 cup freshly grated Parmesan Cheese


Preheat Oven to 350*

cook Manicotti 7 accordinng to package directions; drain and rinse in cool water. Set aside.

Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool.

Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture.

Spread 3/4 cup Italian Baking Sauce over bottom of 9x13- inch baking dish. Fill manicotti with mushroom mixture; place in dish. pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with Foil. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted. Makes 6 servings.