Heat 1 tbsp
(15ml) olive oil in medium saucepan. Add onion and garlic and cook
gently 5 minutes, stirring. Add tomatoes, tomato paste, spaghetti sauce
mix and water. Break up any large pieces of tomato. Bring to a boil,
turn down heat, cover and simmer 20 minutes. Cook manicotti
shells in boiling salted water 7 minutes. Drain. Remove stems from spinach
and wash enough leaves to make 2 cups (500ml) when packed. Cook spinach in
the water clinging to its leaves just until it wilts. Drain and chop
finely with kitchen shears. Heat 1 tbsp (15ml) oil in skillet. Add ground
beef and green pepper and fry until meat is lightly browned, stirring
constantly. Remove from heat, drain off any excess fat and cool. Toss
meat, chopped spinach, cheese cubes and egg together with a fork. Use to
stuff the manicotti shells.
Heat oven to
375F (190C). Have ready a 12 x 8 x 2-inch (30.5 x 20.5 x 5-cm) glass
baking dish. Put about 3/4 of the tomato mixture in the baking dish. Lay
the stuffed manicotti in the sauce and pour remaining sauce over all.
Sprinkle with Parmesan cheese. Bake 30 minutes or until very hot.