Spinach and Mushroom Manicotti

• 1 jar Marinara Sauce, 24 Ounce Jar
• 1 cup Water
• 2 Tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic, Minced
• 6 ounces, weight Fresh Spinach, Chopped
• 1 cup Mushrooms, Chopped
• 2 whole Eggs, Beaten
• 8 ounces, weight Ricotta Or Cottage Cheese
• 13 cups Fresh Basil Leaves, Chopped
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 8 ounces, weight Manicotti Shells
• 2 cups Mozzarella Cheese, Shredded
• 1/2 cups Grated Parmesan Cheese

1. Preheat oven to 350 F
2. In a small saucepan, heat the marinara sauce and 1 cup of water.
3. Meanwhile, heat oil in a medium saucepan.
4. Add garlic, and cook for 3-5 minutes until garlic browns.
5. Add spinach and mushrooms, cook for 5 minutes.
6. Set aside to cool.
7. Beat eggs lightly in a medium bowl.
8. Stir in ricotta (or cottage cheese), basil, salt, and pepper.
9. Spread 1 cup of the heated marina sauce in the bottom of a 9x13 baking dish.
10. Fill UNCOOKED manicotti with your egg/ricotta mixture; place in dish.
11. (The hot marinara sauce will cook the noodles during baking)
12. Pour remaining sauce evenly over filled shells.
13. Sprinkle with both cheeses.
14. Cover with foil, and bake for 30 minutes.
15. Uncover; continue baking for 5-10 minutes until cheese is melted.

water, olive oil, garlic, mushrooms, eggs, weight ricotta, fresh basil, salt, pepper, shells, mozzarella cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/spinach-and-mushroom-manicotti/ (may not work)