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Manicotti Di Pasqua

Using lasagna pasta this way makes a delicious and attractive presentation.
Origin: Anna's Kitchen
Ingredients:

1 package Colavita lasagna
2 24-ounce jars COLAVITA Marinara Sauce or 6 cups of your favorite homemade sauce
1 8-ounce package fresh spinach
1 tablespoon COLAVITA Extra Virgin Olive Oil
Salt and pepper, to taste
1/4 teaspoon freshly ground nutmeg
1-2 pound container ricotta cheese
1/2 cup grated Parmigiano cheese
1/2 cup shredded mozzarella cheese
2 eggs
Extra Parmigiano cheese for topping


Preparation:

Boil lasagna until they are pliable but not cooked all the way. Rinse in cold water and pat dry. 
Filling: Place  fresh spinach along with 2 tablespoons of water and 1 tablespoon olive oil in small frying pan; add salt, pepper and nutmeg and cook until wilted about ten minutes. Drain well;  squeeze all water out of the spinach.  In a medium bowl, mix  ricotta, Parmigiano, mozzarella, eggs and spinach. Mix well; keep in refrigerator until ready to use.
Place a layer of sauce on bottom of baking pan  Cut each strip of lasagna in half and spread 1 or 2 tablespoons of  ricotta mixture on pasta, roll  and place seam down in the baking dish.  Continue until all lasagna is used; pour sauce over topand sprinkle with additional Parmigiano. Cover and bake for 30 minutes; uncover and bake 10 minutes more.  Allow to sit for 10 minutes before serving.
Per Serving: 559 Calories (kcal); 33g Fat (17g Sat, 11g Mono, 3g Poly); 30g Protein; 36g Carbohydrate; 5g Dietary Fiber; 161mg Cholesterol; 1457mg Sodium.  Food Exchanges: 2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.