• 16 manicotti pasta shells
• 1-1/2 lbs. ground lamb or beef
• 1 small onion, chopped
• 2 cups spaghetti sauce
• 1 Tbs. unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1-1/4 lbs. frozen chopped spinach, thawed and drained
• 2 eggs, lightly beaten
• 1-1/2 tsp. Italian herb seasoning
• 1 cup ricotta cheese
• 1 cup Monterey Jack cheese, grated
• 1/2 cup grated Parmesan cheese

Preheat oven to 350°F. Cook pasta in a large pan of boiling water 8-10 minutes until al dente. Drain. Rinse with cool running water. Heat a heavy nonstick skillet over medium high heat. Sauté ground lamb and onion 4-5 minutes, stirring frequently, until meat is browned. Discard drippings. Stir in spaghetti sauce, and salt and pepper to taste. Simmer 15-20 minutes.

Meanwhile, melt butter in a separate heavy nonstick skillet over medium high heat. Sauté remaining onion and garlic 4-5 minutes, stirring constantly, until onion is transparent. Add spinach. Cook 4-5 minutes, until liquid evaporates. Remove from heat. Stir in next 3 ingredients and salt to taste. Stuff pasta with spinach mixture. Pour a thin layer of meat sauce in a baking dish. Arrange stuffed manicotti on sauce. Top with remaining sauce. Cover with Monterey Jack and Parmesan cheeses.

Bake, uncovered, 25-30 minutes, or until bubbly and heated through.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 494, fat 33.7g, 61% calories from fat, cholesterol 144mg, protein 28.9g, carbohydrates 19.4g, fiber 4.5g, sugar 4.2g, sodium 571mg, diet points 12.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 0.3, Lean meat: 3.5, Fat: 4.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Merlot, or Zinfandel.