Spinach Manacotti

This was so yummy!  Ellie even ate it.  She has never eaten anything with spinach in it before.

1	box (8 oz) uncooked manicotti shells (14 shells)
1.5	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)

	Heat oven to 375°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.