Bring a 4-quart pot of water to a rolling boil. Add ½ teaspoon olive oil and pasta and cook for 6 minutes. Remove from heat and rinse pasta under cold water to stop the cooking. Set aside.

While pasta is cooking, heat the remaining 1 teaspoon olive oil in a medium skillet and sauté mushrooms, garlic, and Italian seasonings for 4 minutes over medium heat. Remove from heat and allow to cool to room temperature.

Combine mushroom mixture, spinach, and eggs in a medium mixing bowl. Mix well. In a large glass or ceramic bowl, gently combine ricotta, yoghurt cheese, and Parmesan cheese. Fold vegetable mixture into cheese mixture.

Pour Italian-style diced tomatoes into a 9" x 13" pan.

Load a piping bag with cheese mixture. Fill manicotti shells and place on top of the tomatoes in the pan. Bake at 350°F for about 45 minutes until bubbly around edges. Remove from oven and top with mozzarella and additional diced tomatoes, and serve warm.

Makes 7 servings of 2 manicotti shells.

*To make Yoghurt Cheese, or Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here. 

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