12    Manicotti shells
2 tb Olive oil
2 c  Sorrento Ricotta Cheese
2 c  Sorrento Mozzarella,shredded
3/4 c  Sor. Mozzarella, reserved
1/2 c  Sorrento Grated Parmesan
1/4 c  Sor. Grated Parmesan,reserve
1/4 c  Chopped frozen spinach, thaw
-and drain well
1    Egg, beaten  (Optional)
2 tb Fresh basil, torn in pieces
1 tb Fresh Parsley, chopped fine
Salt & Pepper to taste
26 oz Jar Marinara Sauce

Preheat oven to 350F. Cook noodles according to directions. Drain, transfer
to pan of cold water. Add 2 T. olive oil to prevent sticking. (I added this
while cooking.) Combine remaining ingredients (except marinara sauce and
reserved cheese) in medium bowl and mix well. Pour 2 cups marinara sauce in
a 9×13 pan (or glass). Pat excess water from shells, fill with cheese,
spinich mixture and lay in pan. Pour remaining sauce over shells and
sprinkle with reserved cheese. Bake 15-20 minutes uncovered. (Note: I
omitted egg and salt but increased Ricotta cheese to 2 cups and Mozzarella
cheese to 2 cups in bowl – needed to fill 12 shells.