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
1 egg
Pepper to taste
1 cup mozzarella cheese, shredded
Cook manicotti shells al dente.
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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.
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