Manicotti Florentine

Ingredients

• 8-10 manicotti shells
• 450 g (1 lb.) extra lean ground turkey/beef/chicken
• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 2 tsp.dried Italian seasoning
• 3/4 cup (1/2 a 15oz container) low-fat ricotta cheese
• 1 jar (650mL) spaghetti sauce
• 3/4 cup shredded Provolone cheese

Equipment

• large pot for boiling water & manicotti noodles
• wax paper
• paper towels
• large skillet
• large bowl
• 2 L rectangular baking dish

Here is how:

1. Cook shells according to package directions; rinse, drain & cool in a single layer on waxed paper.  Cover with moist paper towels.
2. Meanwhile, brown ground meat in skillet over medium-high heat, breaking into small pieces; drain well.
3. Drain thawed spinach well; place on paper towels & squeeze until almost dry.  In a bowl, combine spinach with browned meat, Italian seasoning & ricotta cheese; mix until well blended.  Stuff each shell with filling.
4. Preheat oven to 350 degrees.
5. Pour 3/4 c. spaghetti sauce into a lightly greased 2 L. rectangular baking dish.  Arrange stuffed shells over sauce.  Pour remaining sauce over shells. (May be baked at this time or placed in refrigerator for several hours & baked later.)
6. Cover & bake for 20-25 minutes or until thoroughly heated.  Uncover; sprinkle with Provolone cheese & bake an additional 5 minutes or until cheese melts.  Serve.