12 Manicotti shells

2 tb Olive oil

2 c Sorrento Ricotta Cheese

2 c Sorrento Mozzarella,shredded

3/4 c Sor. Mozzarella, reserved

1/2 c Sorrento Grated Parmesan

1/4 c Sor. Grated Parmesan,reserve

1/4 c Chopped frozen spinach, thaw

-and drain well 1 Egg, beaten (Optional)

2 tb Fresh basil, torn in pieces

1 tb Fresh Parsley, chopped fine

Salt & Pepper to taste 26 oz Jar Marinara Sauce

Preheat oven to 350F. Cook noodles according to directions. Drain, transfer to pan of cold water. Add 2 T. olive oil to prevent sticking. (I added this while cooking.) Combine remaining ingredients (except marinara sauce and reserved cheese) in medium bowl and mix well. Pour 2 cups marinara sauce in a 9x13 pan (or glass). Pat excess water from shells, fill with cheese, spinich mixture and lay in pan. Pour remaining sauce over shells and sprinkle with reserved cheese. Bake 15-20 minutes uncovered. (Note: I omitted egg and salt but increased Ricotta cheese to 2 cups and Mozzarella cheese to 2 cups in bowl - needed to fill 12

shells.