Spinach Manicotti

Mom says that she uses the main manicotti recipe on the Barilla boxes, and this is close to that but a variation of it that I often make because I love using spinach in it. So here is the Mom/Zez manicotti recipe!

1 8 oz. package manicotti shells
1 tbsp. extra virgin olive oil
1 minced garlic clove
1 6 oz. bag fresh spinach chopped (or 10 oz. frozen spinach, thawed and drained)
2 eggs
1 15 oz. container ricotta cheese
1 1/2 cup grated mozzarella cheese
1/3 cup grated parmesan cheese
1/3 cup chopped basil leaves
1 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
2 1/2 cups tomato pasta sauce (something like the original Prego sauce will work)
1/3 cup more shredded extra parmesan cheese

Boil the pasta shells according to the directions on the box, drain and rinse in cool water, then set aside. Preheat oven to 350 or 375. Heat oil in large skillet over medium heat. Add garlic and sauté 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool. Beat eggs lightly in a medium bowl. Stir in ricotta, mozzarella, parmesan, basil, parsley, salt, and pepper. Stir in spinach mixture. Fill Manicotti with cheese and spinach mixture; place in 9X13 baking dish. Pour pasta sauce evenly over and around the shells; sprinkle with the extra parmesan cheese. Cover with foil. Bake for 35 minutes. Uncover and continue baking 5-10 minutes or until cheese is melted.

NOTE: You can stuff the shells UNCOOKED. Then you need to use 32 oz. of sauce mixed with ¾ cups water. Pour the sauce over the shells, making sure they are completely covered, and cover tightly with foil. Bake 1 hr and 15 minutes covered and then check for doneness and cook for 15 mins. more if needed for noodle softness. This is easier in some ways, but can be harder to assure that the noodle texture is right. Also the noodles turn orange because of absorbing the tomato sauce color, but it is STILL GOOD either way!!! You can also do them a while before you need them and keep the stuffed uncooked shells in the fridge (or freezer). If you have had the sauce sitting around the shells it may take about 15 minutes less to cook because they will soften a bit and soak in a little of the moisture. Good luck!