Homemade Spinach Manicotti

Ingredients:
1 box (8 oz) uncooked manicotti shells (14 shells)
1 1/2 cups shredded Italian cheese blend (6 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) reduced-fat ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz)pasta sauce (any flavor)

Directions:
Heat oven to 375 degrees F.
Cook manicotti as directed on box.
Rinse with cool water; drain well.
In medium bowl, stir together 1 cup
of the Italian cheese blend,
the pepper flakes, ricotta cheese, spinach, garlic and egg.
In bottom of ungreased 13x9-inch baking dish,
spread 1 cup of the pasta sauce.
Spoon ricotta mixture into manicotti;
place over sauce in dish.
Pour remaining sauce over manicotti.
Cover tightly with foil.
Bake about 30 minutes or until sauce is bubbling.
Uncover dish; sprinkle with remaining
1/2 cup Italian cheese blend.
Bake uncovered 5 minutes longer or until cheese is melted.