Name: Spinach Ricotta Manicotti
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 14 stuffed manicotti tubes
Ingredients: 14 uncooked manicotti shells ((or 18 dried cannelloni tubes)); Good pinch of salt; 8 oz (250 g) frozen spinach, (thawed); 1 lb (500 g) ricotta cheese; 1 cup fresh shredded mozzarella cheese ((4 oz | 120 g)); 1/2 cup freshly grated Parmesan; 2 large eggs; 2 cloves garlic, (finely chopped or minced); 1 teaspoon Italian seasoning; Pinch freshly grated nutmeg ((optional)); 3/4 teaspoon salt; 1/2 teaspoon fresh ground pepper; 2 tablespoons extra-virgin olive oil; 1 small onion, (finely chopped (about 1/4 cup)); 2 cloves garlic, (finely chopped (or minced)); 28 oz (800 g) American tomato sauce, ((Passata)); 1 cup water ((swirl in tomato bottle to wash excess out for the sauce)); 1 teaspoon tomato paste; 2 teaspoons each fresh chopped basil and parsley ((or 1 1/2 teaspoons Italian seasoning)); 1 teaspoon salt; Freshly ground black pepper; 1 cup fresh shredded mozzarella cheese; 1/2 cup freshly grated Parmesan