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1
For the sauce: In a skillet on medium heat, saute garlic in olive oil for 1 minute, being careful not to burn the garlic.
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2
Lower heat and add tomatoes, chicken broth, sugar and salt.
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3
Simmer on low heat for 10 minutes.
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4
Turn off heat and add chopped basil.
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5
Set aside
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6
For the filling: In a skillet over medium/high heat melt butter.
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7
Add onion and cook until until soft, about 5 minutes.
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8
Add the drained spinach and cook with onion and for a couple of minutes to incorporate the flavors.
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9
Remove from heat, set aside and cool to room temperature.
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10
In a separate bowl, combine ricotta, egg, Parmesan cheese and 1/2 teaspoon of salt.
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11
Add the cooled spinach mixture with the ricotta mixture, mix well.
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12
For the assembly: Preheat oven to 350 F.
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13
Cook manicotti in boiling water according to package instructions.
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14
When its done drain it and rinse with cold water.
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15
Spread a thin layer of the sauce on the bottom of a 9x13 baking dish (about 1 1/2 cups).
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16
Set aside.
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17
Place the filling into a plastic bag.
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18
Use either a frosting piping bag or a gallon zip bag.
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19
If using a zip bag, snip off the corner.
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20
Once your filling is in the bag, gather the top and squeeze the filling into the corner.
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21
Carefully pipe the filling into the shells
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22
Place the filled shells in the 9x13 baking dish.
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23
Spoon remaining sauce over the top and sprinkle the mozzarella cheese over the shells.
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24
Bake in a 350 F oven for 30 minutes or until bubbly and hot.
