Title: Cheese manicotti florentine
 Categories: Cheese, Italian, Pasta
      Yield: 1 Servings
 
     16    Manicotti Noodles
      1 lb Ricotta Cheese -- or cottage
           Cheese
    1/2 lb Mozzarella Cheese
      1 c  Parmesan Cheese
      2    Eggs -- beaten
      1 tb Chopped Parsley
    1/2 ts Salt
    1/4 ts Pepper
    1/8 ts Nutmeg
      2 c  Spaghetti Sauce
      1 sm Onion
    1/2 lb Mushrooms
    1/2 lb Spinach
 
  Sautee chopped onions and mushrooms until tender. Steam chopped
  spinach until wilted (or use thawed frozen spinach). Combine ricotta,
  mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add
  spinach and 3/4 of sautee to mixture. Fill uncooked manicotti shells;
  place filled shells in a single layer in a greased 13x9 baking pan.
  Add remaining sautee to spaghetti sauce. Cover manicotti with sauce.
  Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes.
  
  This is probably my favorite Italian dish.