Spinach and Mushroom Manicotti

Spinach & Mushroom Manicotti (I made it without mushrooms, ha!)
1 box (8 oz) Manicotti
2 tablespoons extra virgin olive oil
6 oz. mushrooms, chopped
1 garlic clove, minced
1 bag (6 oz) FRESH spinach - it makes a huge difference (one time I didn't have fresh spinach, just the frozen kind and it was yucky - but then again, I'm picky)
2 eggs
1 container (15 oz) lowfat ricotta cheese
1/3 cup chopped basil leaves
1 teaspoon salt
1 jar Italian Baking Sauce or Marinara Sauce
1/2 cup fresh Parmesan cheese (I use the part skim shredded Italian Blend cheese)

Preheat oven to 350*F.
Cook Manicotti 7 minutes, drain and rinse in cool water. Set aside.
Meanwhile, heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirring occasionally. Add spinach and continue cooking for 5 mins. (If you're not doing the mushrooms, add the spinach where they say to add the mushrooms and skip this step). Set aside to cool.
Beat eggs lightly in medium mixing bowl. Stir in ricotta, basil and salt. Stir in mushroom/spinach mixture.
Spread 3/4 cup Italian Baking Sauce/Marinara sauce over borrom of 13x9-inch baking dish. Fill Manicotti with mushroom/spinach mixture; place in dish. (I find it easiest to cheat and split the shells about halfway and paste it back together) - you can't tell after it's baked. Pour remaining sauce evenly over filled shells, sprinkle with cheese. Cover with foil. Bake for 30 minutes. Uncover, continue baking 5-10 mins until cheese is melted. Makes 6 servings.
Enjoy!