As I get older, I have definitely gotten smarter about some things. I have learned that a 50-pound bag of concrete is four times easier to work with than an 80. I know that a heavy object picked up from waist-high seems lighter than at ground level. I stand on a step ladder at the uphill side of an eight-foot T-post while pounding it into the ground. I take an Aleve before starting work, because I will hurt. Some day, I’ll learn to be less frugal and pay someone else to do the job.

When it comes to making stuffed pasta or lasagna, I’ve learned a better method. Instead of trying to stuff a limp noodle or handling and tearing lasagna, I assemble the ingredients without pre-cooking the pasta. Just add extra water to the sauce – about half a cup – and the noodles cook while the entire dish bakes in the oven. It’s genius!

Spinach Manicotti with Tomato Sauce
1 box manicotti shells
1 quart tomato pasta sauce
1⁄2 cup water
8 oz. mozzarella cheese, shredded, divided
1 cup Parmesan cheese, shredded
Stuffing:
1 onion, diced
2 cloves garlic, diced
1⁄2 Tbsp. olive oil
1-1/2 cup ricotta or small-curd cottage cheese
4 oz. mozzarella cheese
3 eggs, beaten
2 tsp. dried basil
1 10-oz. package frozen spinach, thawed
Salt and pepper
Preheat the oven to 350 degrees. Sauté onions and garlic in olive oil. Place in a bowl and reserve. In that same pan, mix water with pasta sauce and bring it up to heat. I used my last canned jar, but store-bought works as well. Spoon 1/4 of the sauce mixture into the bottom of a 9×13″ baking dish.

Squeeze excess liquid from spinach. Mix the rest of the stuffing ingredients with the sautéed onions and garlic and place in a baggy. Turn that into a loaded pastry bag by snipping off one corner. Fill each uncooked manicotti shell and lay side by side in the baking dish.

A small amount of stuffing mixture was left over, so I stirred it into the remaining warmed sauce. It turned rich and creamy. Spread the sauce mixture to completely cover the stuffed shells. Cover tightly with foil and bake for 1 hour. Remove from the oven and sprinkle 4 oz. mozzarella and Parmesan cheese over the top. Return uncovered to the oven and bake an additional 10-15 minutes.

I served with sautéed cauliflower and a garden salad.