Manicotti with Shrimp and Anchovy Filling

These manicotti are filled with a mixture of ricotta and parmesan cheeses, cooked spinach, shrimp, anchovies and basil, then baked with prepared spaghetti sauce.

Ingredients:

• 8 ounces manicotti shells, uncooked
• 1 lb fresh spinach (frozen is ok)
• 1 egg, beaten
• 15 ounces ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 cup small cooked frozen shrimp, thawed
• 1/2 cup diced anchovies, drained
• 2 tablespoons chopped fresh basil
• 2 1/2 cups spaghetti sauce

Directions:

Cook manicotti according to package directions; drain and cool on waxed paper. Wash the spinach thoroughly and place in large pan with 1 tablespoon of water. Cover lid and cook over low heat 5-10 minutes. Drain, pressing in a colander to make sure most liquid is gone. Chop the spinach and set aside. Combine egg, cheeses, spinach, shrimp, anchovies, and basil for the filling; spoon into manicotti. Place shells in single layer in some of the sauce in bottom of 9x13-inch baking dish or pan. Cover with remaining sauce. Cover with aluminum foil; bake at 350 F. about 40 minutes. Remove foil and bake an additional 10 minutes.

Number of Servings: Four