Manicotti in Minutes

For the sauce:
In a skillet on medium heat, saute garlic in olive oil for 1 minute, being careful not to burn the garlic. Lower heat and add tomatoes, chicken broth, sugar and salt. Simmer on low heat for 10 minutes. Turn off heat and add chopped basil. Set aside

For the filling:
In a skillet over medium/high heat melt butter. Add onion and cook until until soft, about 5 minutes. Add the drained spinach and cook with onion and for a couple of minutes to incorporate the flavors. Remove from heat, set aside and cool to room temperature.

In a separate bowl, combine ricotta, egg, Parmesan cheese and 1/2 teaspoon of salt. Add the cooled spinach mixture with the ricotta mixture, mix well.

For the assembly:
Preheat oven to 350 F.

Cook manicotti in boiling water according to package instructions. When it’s done drain it and rinse with cold water.

Spread a thin layer of the sauce on the bottom of a 9×13 baking dish (about 1 1/2 cups). Set aside.

Place the filling into a plastic bag. Use either a frosting piping bag or a gallon zip bag. If using a zip bag, snip off the corner. Once your filling is in the bag, gather the top and squeeze the filling into the corner. Carefully pipe the filling into the shells

Place the filled shells in the 9×13 baking dish. Spoon remaining sauce over the top and sprinkle the mozzarella cheese over the shells. Bake in a 350 F oven for 30 minutes or until bubbly and hot.