Ingredients
8 dried manicotti shells
1 cup each ricotta cheese and shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 beaten egg
1 cup fresh spinach, coarsely chopped
1/8 tsp. each ground nutmeg and pepper
1 can (6 oz.) CONTADINA® Tomato Paste
1 1/4 cups chicken or vegetable broth
1 cup sliced fresh mushrooms
1 tsp. dried Italian seasoning, crushed
Preparation
Cook manicotti shells according to package directions; drain.
Meanwhile, combine ricotta, 3/4 cup mozzarella, Parmesan, egg, spinach, nutmeg and pepper. Spoon about 3 tablespoons into each shell. Arrange shells in 2-quart baking dish.
Combine tomato paste, broth, mushrooms and Italian seasoning; season with salt, if desired. Pour over shells. Bake, covered, in preheated 350°F oven, 30 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes more. Garnish with parsley, if desired.
