Spinach Manicotti

Spinach and Cheese Manicotti

 I wasn't able to find a recipe I liked so I combined two recipes and then added a twist of my own. This is very easy to make and apparently can be done ahead of time (according to one of the recipes). The two recipes I referenced were "http://www.cookingclassy.com/2012/05/manicotti-a-simple-yet-incredible-entree/" and "https://ringr.wordpress.com/2011/05/09/manicotti-stuffed-with-spinach-ricotta/"

My family is only 3, and not large eaters so I only made half of the box, or enough to fill a 9x9 pan.
For the noodles, I used:
1/2 pkg (or 4 oz) of Manicotti Noodles
1/2 container (or approx 8 oz) Ricotta Cheese
1/2 lb finely grated Mozzerella Cheese
3 oz finely grated Parmersean
1 egg
1 tbsp basil
1/2 cup frozen spinach (defrosted & drained)
2 cloves garlic sauteed in olive oil
sprinkle of black pepper.

For the Sauce I used:
2 cloves garlic (minced and sauteed in olive oil)
1 (28 oz) can crushed tomatoes
1 Tbsp dried basil
1/4 tsp sugar
1 tsp garlic salt
1/2 tsp parsley, oregano, thyme
1/4 tsp italian seasoning
1 bay leaf
salt and pepper to taste.

Directions:

1. Cook the noodles according to the packaging.  
2. Preheat oven to 350 degrees 
3. Using a fork, mix together the cheeses (Ricotta, Mozzerella, and Parmersean). Then add the egg, basil and spinach and mix until well combined. Add the garlic & olive oil mixture and then sprinkle in pepper. Mix until creamy and then stuff the noodles with the filling (You can use a pastry bag, but I find that it's easier with your fingers).
4. Place stuffed manicotti to the side. 
5. Make the sauce.
1. Saute garlic in the olive oil and then add the canned crushed tomatoes.
2. Add the seasonings and mix
3. Cover and let simmer for 10 minutes (stirring occasionally).
   
   
6. Pour sauce over the bottom of the pan and then lay manicotti on top.
   
   
   
   
7. Pour the rest of the sauce on top and then bake in oven for 20 minutes or until bubbly! 
8. Let cool so you don't burn your tongue and then serve while still warm.