Stuffed Manicotti Verde

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This is from my moosewood low-fat cookbook. This looks like a vegetarian recipe my dear other half will actually eat!!

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Steps

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Heat the olive oil in a large soup pot.

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Stir in the garlic , leeks and water.

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Cover and gently saut , stirring occasionally , until the leeks soften , about 10 minutes.

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Add the spinach and basil.

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Cook , covered , for about 5 minutes , until the spinach wilts , stirring once or twice.

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Uncover and cook a few minutes longer on medium high heat to evaporate as much excess moisture as possible.

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Drain if necessary.

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Combine the mozzarella , parmesan , ricotta and nutmeg with the vegetables.

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Add salt and pepper to taste.

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Cook the pasta until al dente , 8-10 minutes.

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Drain well.

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Fill each manicotti and place in a lightly oiled 9 by 12 inch baking dish.

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Pour half of the tomato sauce over the manicotti and cover tightly with foil.

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Bake at 350 for 30 minutes.

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Serve hot and pass the remaining sauce at the table.

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Ingredients

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olive oil, garlic cloves, leeks, water, fresh spinach, dried basil, mozzarella cheese, parmesan cheese, ricotta cheese, nutmeg, salt and pepper, manicotti, tomato sauce