I love Manicotti but to stuff the shells get a little hard. So what I found was people use lasagna sheets. So here we go.

16 oz. mozzarella cheese, shredded
15 oz ricotta cheese
1/4 cup grated Parmesan cheese
12 oz of frozen spinach
1 lb of Italian sausage
1 can of diced tomato
8 lasagna sheets
1 clove of chopped garlic
3/4 jar of spaghetti sauce

Oven at 375 degrees. Then brown the meat in large skillet with a little Olive oil and 1 clove of chopped garlic. When cooked drain. Thaw spinach and put some in your hand to ring out liquid. Take large mixing bowl, put the ricotta cheese in and the the drained spinach. Then drain the can of tomato's, get all the liquid out the put in bowl. Put half the mozzarella cheese in bowl. Dap the oil off the sausage with a paper towel and put into the bowl after it has cooled off. Then mix all together. Take 9 x 13 pan a spay with Pam.

Boil water for the pasta and get a large bowl out and fill with cold water. Put 3 to 4 lasagna sheets in the boiling water. Boil for 5 min. and then move to cold water for 3 min and then take out of water and dry them off with a paper towel.

Take the sheets of lasagna at the narrow side of the sheet and fill with about 3 spoonful of the mixture and the roll it up and put seam side down in the pan. I try to put space between the Manicotti so it is easier to get out of pan. Put rest of mixture in the voids in the pan. put rest of cheese on top of shells and pour spaghetti sauce on top. Cover with foil and cook for 40 min then take foil off and cook for 10 min. take out let stand for 5-10 min and enjoy