Manicotti Florentine

Manicotti Florentine
1 package (10 oz.) frozen chopped spinach
1/2 c. chopped onion
2 cloves garlic, minced
1/2 c. flaked wheat berries
1/2 c. ricotta cheese
2 tspn. basil2 tspn. oregano
1/2 tspn. thyme
1/2 tspn. rosemary
salt and pepper to taste
8 manicotti noodles, uncooked
2 cans (8 oz.) tomato sauce
1/4 c. mozzarella cheese, shredded

1. Preheat oven to 375F.
2. Cook spinach according to package directions, with onion and garlic. Cool slightly; drain.
3. Put the spinach in a large bowl. Stir in flaked wheat berries, ricotta cheese, 1 tspn. basil, 1 tspn. oregano, thyme, rosemary, salt and pepper. Set aside.
4. Cook manicotti in boiling water four minutes; drain.
5. Spread 1/2 of tomato sauce in bottom of baking dish. Stuff each manicotti with about 2 tbsp. of spinach mixture; arrange in baking dish. Pour remaining 1/2 of sauce over manicotti. Sprinkle with remaining basil and oregano. Top with mozzarella cheese. Cover; bake 25 - 30 minutes or until bubbly.