SPINACH STUFFED MANICOTTI WITH RED PEPPER SAUCE

Filling:
1 10 ounce package frozen chopped spinach
2 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced fresh garlic
1 15 ounce container ricotta cheese
1/2 cup coarsely grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
pinch of grated nutmeg
salt and pepper to taste

Pasta:
8 manicotti shells, uncooked

Sauce:
3 tablespoons butter
3 tablespoons all purpose flour
2 cups milk
1 egg
1 7 ounce jar roasted sweet red peppers, drained, rinsed and blotted dry or roast your own
salt and pepper
1/2 cup additional shredded mozzarella cheese

Cook spinach according to package directions; drain and cool. Blot with a paper towels to remove moisture. Heat olive oil in a medium skillet. Saute onion until tender about 5 minutes. Add garlic and saute another minute. Stir in cooked, drained spinach and stir over medium heat to remove moisture further. In a large bowl, stir together ricotta, 1/2 cup mozzarella, Parmesan, beaten egg, nutmeg, salt and pepper till blended. Stir in the spinach, onion and garlic mixture; set aside. Cook manicotti shells in boiling salted water till just barely cooked about 4 to 7 minutes. Carefully remove them and place in a bowl of cold water until ready to stuff. Blot manicotti shells before stuffing. Evenly divide stuffing mixture and carefully fill shells. Arrange them in 2 rows in a lightly buttered or nonstick sprayed 9 x 13 inch baking dish. Melt 3 tablespoons butter in a medium saucepan over low heat and gradually stir in flour. Cook and stir constantly about 3 minutes. Gradually add the milk, stirring over medium heat until the mixture comes to a slight boil, stir and lightly simmer as it thickens about 10 minutes as you would do if making any white sauce. Beat egg in a small bowl and gradually whisk in some of the hot sauce to warm temper the egg. Mix egg into the sauce and stir until blended. Meanwhile, puree roasted peppers in a food processor or blender. Gradually add the hot white sauce to the peppers. adjust with salt and pepper to taste, add the remaining 1/2 cup of mozzarella cheese and finish blending until smooth. Preheat oven to 375F. Pour red pepper sauce over all. Cover with foil and bake for 30 minutes. Uncover and bake until sauce is bubbly about 15 minutes. Let stand for at least 10 minutes before serving. Serves 4.