Spinach and Mushroom Manicotti with a Creamy Mushroom sauce

Ingredients:
1 box manicotti noodles

Stuffing Ingredients:
1/2 to 1 box of fresh portabello mushrooms, depending on how much you like them - chopped
1 bunch of fresh spinach - chopped finely
1 pint ricotta cheese (I used light)
1 bag shredded mozzarella cheese
1/2 to 1 cup parmesan cheese grated
2 eggs
bunch of parsley - chopped finely
salt and pepper to taste
1 small clove garlic - chopped finely


Sauce Ingredients:
1 box of fresh portabello mushrooms

1 clove garlic (can use less if you don't like garlic)
bunch of fresh parsley - I started with a small bunch and added to sauce as needed
1 small container of cream - I used whole, but you could use a lighter version
salt and pepper to taste
1-2 tablespoons olive oil
1 tablespoon butter

1. Cook manicotti according to box instructions.  Drain and set aside to cool.
2. Start sauce:
  2.1. Chop mushrooms, parsley and garlic.   I used a mini food processor for each.  That made it a little easier.
  2.2. Put mushroom mix in pan with olive oil and butter and cook for a few mins on a medium heat.
  2.3. Once you see the butter is melted and oil absorbed, add cream, salt and pepper.  Continue to cook on medium heat stirring often.  With the cream, it bubbled and started to stick to the sides of the pan.  I had to really watch it as it thickened.  Once it cooks for a bit and thickened I lowered the heat to a simmer and started working on the mix.
3. Mix the stuffing ingredients.
4. Preheat oven to 375 degrees.
5. Pour half of the sauce on the bottom of a pan.  Enough to cover the bottom.  Save the rest for the top of your manicotti.  I used a glass rectangular pan.  I'm sure you could use metal too.
6. Stuff each manicotti with the cheese mix and place in pan.  Don't overlap unless you run out of room in the pan.
7. Once all manicotti are stuffed and in the pan, pour the rest of the sauce over all of it and spread evenly.  Sprinkle with any leftover parmesan if you still have some.
8. Cover the pan with foil.  Bake for 40 mins, turning the pan about half way through it.
9.  Take out and enjoy!  Goes great with a nice salad and garlic bread.