MANICOTTI FLORENTINE

MANICOTTI FLORENTINE

Freshly chopped parsley (optional) 3/4 cup grated Parmesan cheese 2 tbsp. extra-virgin olive oil 1 egg white 2 cloves garlic, minced 1/4 cup chopped onion 1 cup chopped mushrooms 1 1/2 cups chopped fresh spinach 2 cups bottled tomato-basil spaghetti sauce, divided 8 manicotti pasta tubes, uncooked Cook manicotti tubes according to package directions. Drain and set aside. Preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat; sauté mushrooms, onion and garlic 2 minutes. Add spinach and sauté until wilted. Remove from heat and cool slightly. Stir in egg white, cheese and salt and pepper to taste. Stuff spinach mixture into cooked tubes. Spread 1 cup of the sauce in an 11x7x2-inch baking dish. Place stuffed tubes over sauce. Spoon remaining sauce over tubes. Cover and bake 30 to 35 minutes. Garnish with parsley, if desired. Makes 8 servings.