Spinach Manicotti

Directions

1. 1
   Thaw the spinach in the microwave or in a covered pot over low heat; drain it thoroughly.
2. 2
   Preheat oven to 350; spray a 9 x 13 inch baking dish and a piece of foil large enough to cover it with nonstick cooking spray.
3. 3
   In a large skillet, heat the oil over medium heat; add in onion, garlic, and mushrooms; saute until they are soft, about 8-10 minutes.
4. 4
   In a bowl, combine the cottage cheese and egg; stir in the thawed spinach and the mushroom-onion mixture.
5. 5
   Using your fingers, fill the uncooked manicotti noodles with the mixture; place the noodles in a single layer in the baking dish.
6. 6
   Cover the noodles completely with any leftover cheese mixture and the tomato-basil sauce.
7. 7
   Top them with the mozzarella and Parmesan cheeses (at this point you can refrigerate the uncooked casserole for up to 24 hours or bake it immediately).
8. 8
   Bake the casserole, covered tightly, for 40 minutes; remove the foil for the final 5 minutes of cooking.