Ingredients
- 14 uncooked manicotti shells
- good pinch of salt
- 8 oz frozen spinach
- 1 lb ricotta cheese
- 1 cup fresh shredded mozzarella cheese
- 1/2 cup freshly grated parmesan
- 2 large eggs
- 2 cloves garlic
- 1 tsp italian seasoning
- 1 pinch freshly grated nutmeg (optional)
- 3/4 tsp salt
- 1/2 tsp fresh ground pepper
- 2 tbsp extra-virgin olive oil
- 1 small onion
- 2 cloves garlic
- 28 oz american tomato sauce
- 1 cup water
- 1 tsp tomato paste
- 2 tsp each fresh chopped basil and parsley
- 1 tsp salt
- freshly ground black pepper
- 1 cup fresh shredded mozzarella cheese
- 1/2 cup freshly grated parmesan
Steps
- Heat the oven to 375 F and oil a 9-by-13-inch baking dish.
- Cook the onion and garlic in olive oil in a skillet over medium heat for 5 minutes, then add tomato sauce, water, tomato paste, basil, parsley, salt, and pepper and simmer for 10 minutes.
- Boil the manicotti shells in salted water until barely tender, about 6 minutes, then drain them.
- Mix the spinach, ricotta, mozzarella, Parmesan, eggs, garlic, Italian seasoning, nutmeg, salt, and pepper in a bowl.
- Spread some sauce in the baking dish, fill the shells with the cheese mixture, and arrange them in the dish.
- Cover with the remaining sauce, mozzarella, and Parmesan, then cover and bake for 25 minutes before uncovering and baking 5 minutes more.
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