Spinach Manicotti

I love stuffed pasta but I've always been afraid it would be too hard to make. Spinach has become one of my favorite ingredients so I am definitely willing to try any pasta dish that includes it.

Spinach Manicotti

Ingredients:

1 box (8 oz) uncooked manicotti shells (14 shells)

2 cups shredded Italian cheese blend (8 oz)

1/4 teaspoon crushed red pepper flakes

1 container (15 oz) ricotta cheese

1 box (10 oz) frozen cut spinach, thawed, drained, squeezed dry

2 cloves garlic, finely chopped

1 egg, slightly beaten

1 jar (25.5 oz) pasta sauce (any flavor)

Directions:

Heat oven to 375 degrees Fahrenheit. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg. In bottom of ungreased 13x9 inch (3 quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.