| 1 box | BARILLA Manicotti |
| 1 jar | BARILLA Italian Baking Sauce |
| 2 tablespoons | extra virgin olive oil |
| 6 ounces | mushrooms, chopped |
| 1 clove | garlic, minced |
| 1 bag (6 ounces) | fresh spinach, chopped (may substitute 10 oz. frozen chopped spinach, thawed and well drained) |
| 2 | eggs |
| 1 container (15 ounces) | ricotta cheese |
| 1/3 cup | chopped basil leaves |
| 1 teaspoon | salt |
| 1/2 cup | freshly grated Parmigiano Reggiano cheese |
PREHEAT oven to 350°F.
COOK Manicotti for 7 minutes; drain and rinse in cool water. Set aside.
HEAT oil in large skillet over medium heat. Add mushrooms and garlic; sauté 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool.
BEAT eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture.
SPREAD ¾ cup Italian Baking Sauce over bottom of 13x9-inch baking dish. Fill Manicotti with mushroom mixture; place in dish. Pour remaining Sauce evenly over filled shells; sprinkle with cheese. Cover with foil. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted.