Spinach-And-Cheese-Stuffed Manicotti

• 8 dried manicotti shells
• 1 cup each ricotta cheese and shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 beaten egg
• 1 cup fresh spinach, coarsely chopped
• 1/8 tsp. each ground nutmeg and pepper
• 1 can (6 oz.) CONTADINA(R) Tomato Paste
• 1 1/4 cups chicken or vegetable broth
• 1 cup sliced fresh mushrooms
• 1 tsp. dried Italian seasoning, crushed

1. Cook manicotti shells according to package directions; drain.
2. Meanwhile, combine ricotta, 3/4 cup mozzarella, Parmesan, egg, spinach, nutmeg and pepper. Spoon about 3 tablespoons into each shell. Arrange shells in 2-quart baking dish.
3. Combine tomato paste, broth, mushrooms and Italian seasoning; season with salt, if desired. Pour over shells. Bake, covered, in preheated 350u0b0F oven, 30 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes more. Garnish with parsley, if desired.

manicotti shells, ricotta cheese, parmesan cheese, egg, fresh spinach, ground nutmeg, tomato paste, chicken, mushrooms, italian seasoning

Taken from www.epicurious.com/recipes/member/views/spinach-and-cheese-stuffed-manicotti-1277420 (may not work)