Spinach Ricotta Manicotti Yield: Serves 6 Prep Time: 15 mins Cook Time: 40 mins A creamy cheese filling makes

these stuffed pasta shells extra special. Ingredients: For The Sauce: 2 Cloves Garlic, Peeled & Minced 2 Tablespoons Olive Oil 3 Cups Chopped Tomatoes 3 Tablespoons Chopped fresh Basil Salt & Pepper For The Filling: 3 Cups Fresh Ricotta Cheese 1 Cup Cooked Spinach, Cooked, Squeezed Dry & Chopped 1/2 Cup Grated Parmesan Cheese 1/2 Cup Shredded Mozzarella Cheese Salt & Pepper 10 Manicotti Shells 1/3 Cup Grated Parmesan Cheese For Topping Directions: In a heavy saucepan, heat the olive oil and cook the garlic until fragrant. Add the tomatoes, stir, and season with salt and pepper. Cook over low heat for 15 minutes. Preheat oven to 375 degrees F. While the sauce is cooking cook the manicotti shells in salted, boiling water f ollowing manufactures directions. Drain the shells and drop into a bowl of cold water. In a bowl, mix together the three cheeses and spinach. season the ricotta mixture with salt and pepper. Drain the shells and pat dry with a kitchen towel. Spoon a half cup of sauce into the bottom of a large baking pan and spread even ly. Use either a pastry bag without a tip, or a ziplock bag with one end cut off an d fill with the ricotta mixture. Holding the shell, squeeze the filling into the shell. Once filled, lay the shells into the pan side by side. Once all the shells have been filled, spoon the sauce evenly over the shells, t hen sprinkle with the remaining parmesan cheese. Bake the pasta covered for 20 minutes, then remove the cover and cook for anoth er 20 minutes. Serve immediately.