Vegetable Filled Manicotti
12 to 16 uncooked manicotti shells
1 (26 ounce) jar spaghetti sauce
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
1 (15 ounce) container ricotta cheese
1/2 cup carrot, shredded
1 (10 ounce) package frozen chopped spinach,thawed and drained
Pepper to taste
1 cup mozzarella cheese, shredded
Cook manicotti shells al dente.
Pour half of the spaghetti sauce in the bottom of a 13 x 9-inch baking dish and spread out evenly.
Combine garlic, Parmesan cheese, ricotta cheese, carrot, spinach, egg and pepper in a bowl and mix well.
Gently stuff each shell with cheese/vegetable mixture.
Place filled manicotti shells on top of spaghetti sauce.
Pour remaining half of spaghetti sauce over manicotti and sprinkle with mozzarella cheese.
Bake at 350 degrees F for about 20 - 25 minutes.