Spinach And Three Cheese Stuffed Manicotti

Serve this as a meatless entree or a hearty side dish.

Serves 4-6

1/2 pound Manicotti, dry
15 ounce Ricotta
5 ounces Spinach, frozen, chopped
4 Tablespoons Parmesan
3 cups Marinara (EMAZING archives 12/13/99) or your
favorite Italian-style tomato sauce
2 cups Provolone, grated

Add the manicotti to boiling water and cook for 5 minutes.
Drain and rinse. Preheat the oven to 350. Squeeze the
spinach until dry. Add the ricotta and Parmesan to the
spinach. Place 1/2 of the sauce in the bottom of a medium
casserole dish. Stuff each manicotti with the cheese
mixture. Place in the dish. Top with the remaining sauce.
Sprinkle on the Provolone. Cover. Bake for 40 minutes.
Uncover and bake for 15 minutes longer. Serve warm.