serving size: 2 shells, total servings: 7
1 package (8 ounces) manicotti shells (14 shells)
1 small onion, diced
2 garlic cloves, minced
1/4 pound fresh mushrooms, diced
1 container (32 ounces) part-skim mozzarella cheese
1 package (10 ounces) frozen spinach, thawed and squeezed dry
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 cups light spaghetti sauce
2 tablespoons grated Parmesan cheese
1 Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.
2 Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.
3 Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, basil oregano, and pepper. Add the onion mixture; mix well.
4 Spoon the mixture into the manicotti shells (see note), top with the spaghetti sauce, and sprinkle with the parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.
An easy way to fill the pasta is to place the cheese mixture in a large resealable plastic storage bag, then snip off a corner. Just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag.