One great thing about Meatless Monday is that if you had a busy weekend and didn’t have a chance to make something substantial for dinners or lunches for the week ahead, it’s easy to rectify with the right family-style entrée.

An entrée like this one: spinach manicotti. It’s simple, full of flavor, makes a ton and is sure to please adults and kids alike. Plus, it’ll reheat well and gives you a sneaky serving of spinach, right in there among the tasty red sauce and ooey-gooey cheese.

Spinach Manicotti

1 box (8 ounces) uncooked manicotti shells (14 shells)

2 cups shredded Italian cheese blend (8 ounces)

1/4 teaspoon crushed red pepper

1 container (15 ounces) ricotta cheese

1 box (10 ounces) frozen cut spinach, thawed, drained and squeezed dry

2 cloves garlic, finely chopped

1 egg, slightly beaten

1 (25.5-ounce) jar pasta sauce

Heat oven to 375 degrees. Cook manicotti as directed on box. Rinse with cool water; drain well. In a medium bowl, stir together 1 ½ cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.

In bottom of ungreased 13×9-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 ½ cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

• Recipe from www.muirglen.com.