Spinach Stuffed Manicotti Shells

[MarieAlice]

Spinach Stuffed Manicotti Shells

1 cup shredded part-skim mozzarella cheese

1 15-oz container ricotta cheese

1 10-oz package frozen spinach, thawed and well-drained

1 16-oz box large pasta shells

2 Tbl olive ol

1 medium onion, chopped or thinly sliced

4 oz (or more) sliced mushrooms

1 to 4 cloves garlic

1 teaspoon dried oregano

1 teaspoon dried basil

salt and pepper to taste

1 16-oz can tomato sauce

2 large tomatoes, chopped

Cook the pasta according to package directions, drain and set aside. In a pan treated with cooking spray, saute garlic, mushrooms and onions until onions are translucent. Combine 3/4 cup of the parmesan, mozzarella, ricotta and spinach with the garlic, mushrooms and onions in a large bowl. Mix well. Spoon mixture into pasta shells and place shells in a shallow baking dish coated with cooking spray. Combine tomatoes, tomato sauce, oregano, basil and salt in a bowl. Mix well, then spoon over top of shells. Cover and bake at 350° for 30 minutes. Uncover and top with remaining parmesan cheese. Bake for an additional 10 minutes. Let stand for at least 10 minutes before serving. NOTE: It is very important not to overcook pasta shells in the beginning. Serves 6