Manicotti w/ Primavera Sauce

Manicotti filled with Spinach & Ricotta topped with white wine/butter primavera sauce.

Manicotti:

8-10 Manicotti Shells

ricotta cheese (1 container)

parmesan (3-4 tbs)

spinach (2/3 bag)

mushrooms (6-8 diced)

salt 

pepper

Saute the spinach and mushrooms for 1-2 minutes.  Remove from pan and chop coarsely.  Pat the spinach mushroom mixture with a towel to remove excess moisture.  Stir spinach/mushroom mixture into ricotta cheese; stir in parmesan and season with salt and pepper.  Put filling into manicotti.  Bake Manicotti at 350 for 10-15 mins or until manicotti is warmed through.  During baking top manicotti with 4-5 tbs of parmesan cheese 5 minutes before removing from oven.

Primavera Sauce:

1 yellow squash (med. dice)

10-12 cherry tomatoes (halved)

6-8 mushrooms (sliced) 

spinach (other 1/3 of bag)

garlic (2 cloves chopped)

1 shallot (fine dice)

1 cup white wine

2 tbs butter

Saute the squash, mushrooms, garlic and shallot in butter for 2-3 mins.  Deglaze with white wine and reduce until only a small amount of liquid is left.  Add spinach and tomatoes and cook for 2-3 more minutes.

Top baked manicotti with the sauce