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INGREDIENTS
1 box manicotti
1 24-ounce jar marinara sauce
1 cup chopped sundried tomatoes
1 15-ounce tub ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
1 drained pkg frozen spinach
1 egg
3 cloves garlic minced
5 ounces finely chopped mushrooms
1 small onion finely chopped

METHOD
Start by cooking the manicotti ahead of time. Once they're done, you'll want to drain them and set 'em aside while preparing the filling.

Use a mixing bowl to combine one 15-ounce tub of ricotta cheese with 1/2 cup each of grated parmesan cheese and grated mozzarella cheese, one large beaten egg and one 10-ounce, well drained package of chopped spinach.

Use a large saute pan with a splash of olive oil to saute one small, diced white onion, a couple of minced cloves of garlic and 5-6 ounces of finely chopped mushrooms.

While the sauce is starting to cook you can use a small spoon to start scooping the cheese mixture into the manicotti.

Once the mushrooms and onions have started softening up, add 1 cup chopped sundried tomatoes and one 24-ounce jar of marinara and stir that in.

Preheat the oven to 350 degrees and, when the sauce is hot all the way through, put 3/4 of it into a 9 x 13-inch baking dish, and tuck the stuffed manicotti over the top of that and finish with the remaining sauce over the top.

Tightly seal the baking dish with a piece of aluminum foil and place it on the center rack of the preheated oven. After 30-35 minutes, pull it out of the oven, take the aluminum foil off, sprinkle a little more grated mozzarella and grated parmesan over the top and pop it back into the oven for another 5-10 minutes to melt the cheese on top.