Recipe - Manicotti Florentine

12 Manicotti shells
2 tablespoon Olive oil
2 cup Sorrento Ricotta Cheese
2 cup Sorrento Mozzarella,shredded
Three fourths cup Sor. Mozzarella, reserved
One half cup Sorrento Grated Parmesan
One fourth cup Sor. Grated Parmesan,reserve
One fourth cup Chopped frozen spinach, thaw
and drain well
1 Egg, beaten (Optional)
2 tablespoon Fresh basil, torn in pieces
1 tablespoon Fresh Parsley, chopped fine
Salt & Pepper to taste
26 ounce Jar Marinara Sauce

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 1520 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini