Spinach and Mushroom Manicotti

I really like ordering Manicotti in a restaurant. I've never made them, though. When I found a recipe, I thought I'd give it a try. I made them exactly like the recipe. They were good, but not wow. So, here is the recipe with my improvements!

Going through this process has also made me realize a benefit to cooking. As I'm cooking more, and trying new recipes, I'm discovering that I am more comfortable changing a recipe. I'm not at the point yet of inventing new recipes, but I'm glad that I started this cooking quest!

Spinach and Mushroom Manicotti

1 box (8oz.) Manicotti
2T. extra virgin olive oil
2-3 garlic cloves, minced
1 bag (6oz) fresh spinach, chopped

mushrooms
2 eggs
8 oz ricotta cheese or cottage cheese
1/3 cup chopped fresh basil leaves
1 t. salt

1 t. pepper
1 jar Marinara Sauce

1 cup water

Mozzarella cheese, shredded
½ cup freshly grated Parmesan cheese

Preheat oven to 350’ F

In a small saucepan, heat the Marinara Sauce and 1 cup of water.

Meanwhile, heat oil in a medium saucepan. Add garlic, and cook for 3-5 minutes until garlic browns. Add Spinach and Mushrooms, cook for 5 minutes. Set aside to cool.

(No mushrooms here, but they should be!)

Beat eggs lightly in a medium bowl. Stir in ricotta (or cottage cheese), basil, salt, and pepper.

Spread 1 cup of the heated marina sauce in the bottom of a 9x13 baking dish. Fill UNCOOKED Manicotti with mixture; place in dish. (The hot marinara sauce will cook the noodles during baking)

Pour remaining sauce evenly over filled shells. Sprinkle with both cheeses.

Cover with foil, and bake for 30 minutes. Uncover; continue baking for 5-10 minutes until cheese is melted.

Enjoy!