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Manicotti florentine

Yield: 6 Servings

Ingredients:

• 12 Manicotti shells
• 2 tb Olive oil
• 2 c Sorrento Ricotta Cheese
• 2 c Sorrento Mozzarella shredded
• 3/4 c Sor. Mozzarella reserved
• 1/2 c Sorrento Grated Parmesan
• 1/4 c Sor. Grated Parmesan reserve
• 1/4 c Chopped frozen spinach thaw -and drain well
• 1 Egg beaten (Optional)
• 2 tb Fresh basil torn in pieces
• 1 tb Fresh Parsley chopped fine Salt & Pepper to taste
• 26 oz Jar Marinara Sauce

Instructions:

Preheat oven to 350F. Cook noodles according to directions. Drain transfer to pan of cold water. Add 2 T. olive oil to prevent sticking. (I added this while cooking.) Combine remaining ingredients (except marinara sauce and reserved cheese) in medium bowl and mix well. Pour 2 cups marinara sauce in a 9x13 pan (or glass). Pat excess water from shells fill with cheese spinich mixture and lay in pan. Pour remaining sauce over shells and sprinkle with reserved cheese. Bake 15-20 minutes uncovered. (Note: I omitted egg and salt but increased Ricotta cheese to 2 cups and Mozzarella cheese to 2 cups in bowl - needed to fill 12 shells.

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