Stuffed manicotti

This time of year is great for using the fresh garden ingredients to make delicious food. All veggies were from the garden and the taste was incredible!!
Stuffed Manicotti with garlic, spinach and ricotta cheese.
1/8 cup butter or 3-4 tsp EV olive oil
3-4 cloves garlic
1/4 cup freshly chopped Italian parsley
8-9 cups fresh spinach
2-3 greens onions
1 tub low fat ricotta cheese
Grated low fat mozzarella (your choice of amount)
Manicotti noodles (6-8) depending on how packed you like them.
Homemade tomato sauce (canned if you don’t have the resources, I will post that recipe another time).

Sautée the spinach and parsley in the butter and garlic, let cool.
Boil the noodles as per al dente instructions.
Mix the ricotta cheese into the spinach and garlic mix after it has cooled.
Let noodles cool by rinsing them in cool water after draining.
Stuff noodles with mixture.
Spread enough sauce on the bottom of the pan to allow the manicotti to not stick and to absorb the sauce. Usually about 1 cup.
Place stuffed noodles in the pan.
Cover with a generous portion of tomato sauce.
Sprinkle on mozzarella cheese.
Bake in oven, covered, at 400 degrees for 10 minutes.
Stay strong YYC!!