Stuffed Cannelloni

5 cups ricotta cheese1 cup shredded parmesan cheese

1 teaspoon black pepper

1 teaspoon salt (if desired)

1/2 cup crushed garlic

1/4 cup chopped fresh basil  (I use Salado Olive Oil Stores Fresh Basil Pesto)1 package or 10 ounces spinach

2 large eggs

16 manicotti shells

16 ounces tomato basil pasta sauce

8 ounces shredded mozzarella cheese

Preheat oven to 350 degrees.

Cook spinach in boiling water and blanche. Wring out excess water lay on paper towels.

Combine ricotta, parmesan, spices and garlic. Add eggs, salt, pepper and basil.

Rough chop spinach and add to above mixture mixing well.

Cook manicotti following directions on package. When done, fill with the cheese mixture.

Top with tomato-basil pasta sauce, mozzarella cheese then bake for 46 minutes.

Let cool for 15 minutes before eating.