Manicotti

 Marinara

2 lbs. tomatoes, peeled and seeded

2 Tbsp. olive oil

3 garlic cloves

6 oz. can tomato paste

5 basil leaves

1 tsp. salt

Chop tomatoes in food processor. Heat oil in heavy saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1-1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes.

Filling

1-1/2 c. ricotta cheese

1 c. Romano cheese, grated

2 eggs, beaten to blend

1/4 c. prosciutto, coarsely chopped

1/2 package frozen spinach, thawed

6 oz. mozzarella cheese, grated

Beat ricotta in medium bowl until smooth and creamy. Mix in Romano cheese, eggs, prosciutto and spinach. Fold in mozzarella.