Manicotti

1 box (8 oz.) Manicotti pasta
2 T. extra virgin olive oil
6 oz. mushrooms, chopped
1 garlic clove, minced
1 bag (6 oz.) fresh spinach, chopped
2 eggs
1 container (15 oz.) ricotta cheese
1/3 cup chopped fresh basil leaves
1 tsp. salt
1 jar marinara sauce
1/2 cup grated Parmesan cheese

Preheat oven to 350. Cook Manicotti; drain and rinse in cool water. Set aside. Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirrring occasionally. Stir in spinach, continue cooking 5 minutes. Set aside to cool. Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture. Spread 3/4 cup sauce over bottom of 13 x 9" baking dish. Fill Manicotti with mushroom mixture; place in dish. Pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with foil. Bake for 30 minutes. Uncover; contunue baking 5-10 munutes or until cheese is melted. Makes 6 servings.

I substituted 1 box (10 oz.) frozen choppe spinach, thawed and well-drained, for fresh.