8 manicotti shells
3 tbsp. butter
1 c. finely chopped onion
1 sm. clove garlic, minced
1 can (15 oz.) tomato sauce
1 tsp. dried sweet basil
1/2 tsp. dried oregano
Salt & pepper
1/2 c. cooked chopped spinach
1 1/2 c. ricotta cheese
1 c. grated Swiss cheese
1/4 c. finely chopped parsley
1/2 tsp. salt
1/4 tsp. white pepper
4-6 drops Tabasco
Dash nutmeg
Parmesan cheese for topping

Cook manicotti shells as directed on package. Drain and rinse in cold water.

Melt butter in saucepan. Saute onion and garlic until soft but not brown. Place 1/2 of mixture in mixing bowl. Set aside. To remaining onion in saucepan add tomato sauce, basil, oregano, salt and pepper. Simmer over low heat 20-25 minutes. Combine cooked, well drained spinach with reserved onion-garlic mixture. Add ricotta, Swiss cheese, parsley, salt, pepper, Tabasco and nutmeg. Mix well.

Stuff shells with cheese spinach mixture. Place in large buttered baking dish allowing 2 shells per serving. Top with tomato sauce and sprinkle with Parmesan cheese. Bake in 375 degree oven for 20 minutes or until hot and bubbly. This dish can be assembled ahead, covered and refrigerated. Allow an extra 15 minutes baking time. Recipe can be doubled. Serves 4.