Serves: 4
Total Calories: 1,107

1 (1-pound) box manicotti shell
1 (16-ounce) jar spaghetti sauce or marinara sauce
1/2 cup shredded Parmesan cheese
FILLING
2 cups finely chopped mushrooms
2 cups chopped fresh spinach
2 tablespoons olive oil
1 tablespoon minced garlic
1 (15-ounce) container ricotta cheese
2 eggs
1 tablespoon dried basil
1 teaspoon salt

1. Finely chop the mushrooms.
2. Chop the spinach.
3. Heat the oil in a frying pan over medium heat. Add the mushrooms and saute 5 minutes or until soft.
4. Add the spinach and garlic to the pan and cook another 5 minutes, or until the spinach is wilted. Remove from the heat.
5. Thoroughly mix the ricotta and eggs in a large bowl.
6. Add the mushroom-spinach mixture, basil, and salt, and stir until well combined.
7. Partially cook the manicotti 5 or 6 minutes, or until slightly firmer than al dente. Drain, run under cold water to stop the cooking process, and drain again.
8. Place the filling in a quart-size freezer bag, as shown in the “Super Special Tip” below, and fill the noodles. (If the noodles are wet before filling them, pat them dry with paper towels.)
9. Spoon half the sauce on the bottom of a 13x9 inch baking pan and arrange the stuffed manicotti on top. Add the remaining sauce, sprinkle with Parmesan cheese, and bake in a preheated 350°F oven for 30 minutes.

Important tip
It’s very important not to overcook the manicotti— because once they’re stuffed, they’re going to continue to cook in the oven. Besides, if the noodles are too soft, they will be limp and hard to fill, and once baked, they will be mushy.

Super Special Tip
You can make your own disposable filling bags for stuffing pasta and pastry!
1. Place the filling mixture in a 1-quart (or gallon) freezer bag.
2. Push the mixture to one corner of the bag and seal the top. Cut off about a half inch from the corner, then squeeze the mixture into the shells.

Nutritional Facts:

Serves: 4
Total Calories: 1,107
Calories from Fat: 124

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