Cheesy Manicotti

I went on a spinach kick a while back and thought every recipe with spinach sounded delicious. This was one recipe I found that I finally got around to making. It is a good recipe, although I would actually use about half the spinach because it's a bit overwhelming. I had fun stuffing manicotti shells for the first time and want to experiment more with them.

Cheesy Manicotti
8 oz. sliced fresh mushrooms
3 cloves garlic, minced
10 oz. frozen chopped spinach, thawed and drained
15 oz. part-skim ricotta cheese
1 cup shredded mozzarella, divided
1/3 cup grated Parmesan, divided
14 manicotti shells, cooked and drained
2 cups spaghetti sauce

Preheat oven to 350ºF. Spray skillet with non-stick spray and cook mushrooms and garlic 5 minutes on medium heat, stirring often. Remove from heat. Add, spinach, ricotta cheese and half of each of the mozzarella and Parmesan. Mix well. Spoon filling evenly into manicotti shells.

Place stuffed shells into greased 9 x 13 pan sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 minutes. Top with remaining cheeses, and bake 5 more minutes until cheese is melted. Serves 7.