1/2 lb. ground beef
Olive oil
2 cloves fresh garlic or 1/2 tsp. garlic powder
1 pkg. fresh spinach or 1 (10 oz.) box frozen spinach
1 c. Ricotta or cottage cheese
1 c. grated Romano cheese
3 eggs, beaten
1/2 c. seasoned bread crumbs
Pinch of nutmeg
1 tsp. oregano leaves
Salt and pepper to taste
12 to 14 manicotti noodles
4 c. spaghetti sauce
Grated Parmesan cheese

Brown meat in a little olive oil until meat loses its red color. Add garlic and saute gently; do not brown. Set aside. If using fresh spinach, cook briefly in microwave or boil several minutes in just a little water. Drain, squeeze dry, and chop finely. If using frozen spinach, just squeeze out water.

Combine meat and garlic mixture with spinach, cottage cheese, Romano, eggs, bread crumbs and seasonings. Blend well. Boil manicotti noodles according to package directions, adding a little olive oil to water to keep from sticking. When done, place in cold water to keep noodles from sticking together, but dry gently before stuffing.

Stuff noodles with spinach mixture and place side by side in a greased casserole. Top manicotti with 2 to 3 cups of spaghetti sauce, covering well. Sprinkle with grated Parmesan. Bake at 350 degrees for 30 minutes or until hot and bubbly. Serve with additional hot spaghetti sauce and grated cheese. Yield: 6 to 8 servings.