Spinach and Mushroom Manicotti

• 1 box Manicotti, 8 Ounce Box
• 1 jar Marinara Sauce (24 Ounces)
• 8 ounces, weight Ricotta Cheese
• 1 cup Frozen, Chopped Baby Spinach, Thawed, No Need To Drain
• 2 Tablespoons Fresh Basil, Chopped
• 4 ounces, weight Mushrooms, Fresh, Chopped
• 2 Tablespoons Grated Parmesan Cheese
• 1/2 teaspoons Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 8 ounces, weight Grated Mozzarella Cheese

1. Preheat oven to 350 degrees F. Cook the pasta according to the package directions.
2. When done, drain and run under cold water to cool.
3. Lay the manicotti out on a clean tea towel.
4. Spray a 9 x 13 inch glass baking dish with vegetable spray, and spread 1/3 of the marinara sauce in the bottom of the baking dish.
5. In a large bowl, combine the ricotta, spinach, basil, mushrooms, Parmesan, and salt and pepper to taste.
6. Use a teaspoon to gently fill the manicotti noodles with the filling, adding it a teaspoon full at a time.
7. Each manicotti took about 4-5 teaspoons of filling.
8. Cover the manicotti with the remaining 2/3 of marinara sauce.
9. Sprinkle the shells with the mozzarella and bake until heated through, about 20 minutes.
10. Increase heat to a low broil.
11. Broil the manicotti until cheese begins to brown, 2 to 5 minutes.
12. Serve with the salad and bread.
13. Enjoy!

ricotta cheese, fresh basil, weight mushrooms, parmesan cheese, salt, freshly ground black pepper, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/spinach-and-mushroom-manicotti-2/ (may not work)