Manicotti with Sausage & Spinach filling

The filling

1/2 pound of Italian sausage (bulk, for linked sausage, remove "case")

3/4 cup Ricotta cheese

1/2 cup of Parmesan Cheese

1/2 cup cooked spinich

1 egg

1) Brown sausage. Make sausage into very small bits.

2) Mix all ingredients in a bowl.

3) Put in a "zip-lock" baggie

Filling is ready. Put aside until needed.

Preparation

1) Bring water to a rolling boil in large pot

2) Add salt to water

3) Boil manicotti shells for 6 minutes- no longer!

4) Remove Manicotti shells, cool with cold water (shocks the pasta)

5) Take bag of filling. Cut hole in bottom of bag and use to squeeze filling into pasta.

6) Line cooking pan with aluminum foil.

7) Place stuffed manicotti on pan

8) Cover manicotti with ~18-24 oz of marinara sauce*

8.5) optional: add sliced Portabella mushrooms

9) Top with Mozzarella and Parmesan cheese

10) Cover manicotti with a foil "tent"

11) Cook at 350 degrees F or 177 degrees C for 30 minutes

Serve with a sweet white wine and a spinach salad with a vinaigrette dressing.

Serves 4 to 6.