Three-Cheese Manicotti with Spinach
A Recipe from Sneaky Kitchen

Put lg. pan of water to heat. Preheat oven to 350º. Spray lasagna or other med. size flat pan or dish with cooking spray, or oil lightly with olive oil.

14 - 16 oz bottled spaghetti sauce, or 2 C. homemade spaghetti sauce
8 to 10 oz frozen chopped spinach
2 cups shredded mozzarella cheese (8 oz), divided
1 cup cream-style cottage cheese or ricotta cheese (8 oz)
1 cup grated parmesan cheese, divided

2 eggs, beaten
1/4 cup snipped parsley or 1 Tbsp dried parsley flakes
1 Tbsp. dried onion flakes, or 1/4 chopped onion, lightly sautéed
1/2 teaspoon salt
1 to 2 garlic cloves, minced (optional)
10 manicotti shells

Place frozen spinach in glass dish in the microwave. Nuke for 30 seconds at a time, stirring & feeling of spinach until it is thawed. Remove & squeeze it as dry as you can, a handful at a time, placing in a large bowl. When water boils add manicotti shells & cook as per pkg. instructions.

Add 2 eggs to spinach & beat until well mixed. Stir in 1 C. shredded mozzarella, 1/2 C. grated parmesan, ricotta or cottage cheese, parsley, onion flakes & salt. Stir to blend. When manicotti is done, drain & cool in cold water, then drain again very well. Be sure they are nearly dry. Stuff shells with cheese-spinach mixture & lay in the lasagna pan. 

If using minced garlic, stir into spaghetti sauce. Pour over stuffed shells, then smooth around with a spatula. Sprinkle with remaining mozzarella cheese, then top with the 1/2 C. grated parmesan cheese. Bake uncovered 25 to 35 min. or until bubbly.  Makes 6 to 8 servings.