Spinach and Sausage Manicotti

Spinach and Sausage Manicotti 

8 Manicotti tubes

1/2 lb. ground Italian sausage

1/3 C. chopped onion

2 cloves garlic, minced

1/3 C. chopped fresh mushrooms

3 good handfuls fresh spinach

8 oz. ricotta cheese

1 large egg

1/4 C. parmesan cheese

8 oz. shredded mozzarella (shred your own, it works so much better)

1 1/2 C. alfredo sauce

Bring a pot of water to a boil, add in a little oil and the manicotti tubes, cook till pasta is tender. Meanwhile, brown the sausage in a skillet over med. high heat. Just before the sausage has finished browning add in the onion, garlic, mushrooms and spinach. Cook until the meat is completely cooked through and the spinach has wilted, drain any grease from the pan. Drain the pasta and run under cool water, set aside. In a bowl, mix together the ricotta, egg and parmesan cheese. Stir in the sausage mixture and combine well. Lightly spray your casserole dish with cooking spray. Spoon enough alfredo sauce in the dish to cover the bottom. Take each manicotti tube and make a slice on one side to open it up (my way of getting the things stuffed). Divide the filling between the 8 tubes and place seam side down in the baking dish. Top each manicotti with more alfredo sauce and then cover with mozzarella cheese. Bake in a 350 degree oven for 30-35 minutes, till bubbly and beginning to brown on top.