Manicotti Spinach

Ingredients

• 1  box (8 oz) uncooked manicotti shells (14 shells)
• 1 1/2  cups shredded Italian cheese blend (6 oz)
• 1/4  teaspoon crushed red pepper flakes
• 1  container (15 oz) reduced-fat ricotta cheese
• 1  box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
• 2  cloves garlic, finely chopped
• 1  egg, slightly beaten
• 1  jar (25.5 oz) Muir Glen® pasta sauce (any flavor)

Directions

1. 1Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the Italian cheese blend, the pepper flakes, ricotta cheese, spinach, garlic and egg.
2. 2In bottom of ungreased 13x9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
3. 3Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.