Yesterday's farmer's market spinach is today's spinach and cheese manicotti. I sautéed the spinach with some onion and garlic, seasoned it with salt and cayenne pepper, and mixed it with ricotta cheese, parmesan, one egg, parsley and ground pepper. Stuffed the raw manicotti shells with the mixture and topped with a can of pasta sauce, 1/3 cup of water, and more parmesan. Baked at 375 for 30 minutes. Yum! Wish I'd been given more free spinach to eat this week!
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