Cheese Manicotti Florentine

16 manicotti noodles
1 pound ricotta cheese
1/2 pound mozzarella cheese (whole milk is best)
1 cup parmesan cheese, grated or shredded
2 eggs, beaten
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg (freshly ground is best)
2 cups spaghetti sauce
1 small onion, chopped
1/2 pound mushrooms, chopped
1 clove garlic, finely minced or pressed
1/2 pound spinach, chopped
salt and pepper, to taste

Saute chopped onion, mushrooms and garlic until tender. Salt and pepper to taste.

Steam chopped spinach until wilted (or use thawed frozen spinach). Press in a strainer or squeeze in a cloth until very dry. Mix with sauteed vegetables.

Combine ricotta, mozzarella, 3/4 cup of the Parmesan, eggs, parsley, and spices. Add spinach and 1/2 of sauteed vegetables to mixture.

Cook manicotti shells part way (about 3/4 of the time for fully cooked shells) and rinse them in cold water. Drain well and fill shells with cheese mixture.

Add remaining sauteed vegetables to spaghetti sauce.

Place filled shells in a single layer into a 13x9 baking pan in which you have spooned enough sauce to coat the bottom. Spoon the rest of the sauce on and around the manicotti. Sprinkle with remaining Parmesan.

Bake at 350F for 30 to 35 minutes or until cheese is golden.

Serves 5 to 6.