This recipe calls for purchased marinara sauce, but you can make your own or simply use about 3 cups of leftover spaghetti sauce, if you have it on hand. Whichever is used, this dish is simply delicioso!

Three Cheese Manicotti

1 (12-ounce) package manicotti pasta shells (or 14 manicotti shells) 1 (15-ounce) carton part-skim milk ricotta cheese 16 ounces part-skim milk mozzarella cheese, grated 1/2 cup freshly grated Parmesan cheese 1 large egg, beaten 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1/2 teaspoon kosher or sea salt 1/4 teaspoon freshly ground black pepper 1 (26-ounce) jar marinara sauce

Grease a 13 x 9 x 2-inch baking dish; set aside.
Cook manicotti according to package directions; drain and set aside.
In large bowl mix the ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, egg, prepared spinach, salt and pepper. Divide mixture into 14 balls.
Carefully split a manicotti shell open. Shape a cheese ball to fit the shell; close shell and lay seam-side down into prepared baking dish; repeat procedure with remaining shells and cheese balls.
Pour marinara sauce over shells and top with remaining mozzarella cheese.
Bake uncovered at 350°F (175°C) for 30 minutes or until bubbly.

Makes 14 servings.

Nutritional Information Per Serving (1/14 of recipe): 279.1 calories; 34% calories from fat; 10.7g total fat; 48.4mg cholesterol; 670.8mg sodium; 359.7mg potassium; 27.5g carbohydrates; 1.4g fiber; 5.3g sugar; 26.2g net carbs; 17.9g protein.