Italian Ricotta and Spinach Stuffed Manicotti

Ingredients

• 8 pieces manicotti shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 pound fresh spinach, washed and chopped
• 1 clove garlic, minced
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon nutmeg, ground

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   Cook manicotti shells according to package instructions until al dente. Drain and set aside.
3. 03
   In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. 04
   Add chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Season with salt, pepper, and nutmeg.
5. 05
   In a mixing bowl, combine ricotta, half of the mozzarella, half of the Parmesan, and the cooked spinach. Mix well to combine.
6. 06
   Fill each manicotti shell with the ricotta and spinach mixture using a spoon or piping bag.
7. 07
   Spread 1 cup of marinara sauce on the bottom of a baking dish. Place filled manicotti shells over the sauce.
8. 08
   Top the manicotti with the remaining marinara sauce, mozzarella, and Parmesan cheese.
9. 09
   Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
10. 10
    Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
11. 11
    Remove from the oven and let it cool for a few minutes before serving.
12. 12
    Serve hot with a sprinkle of additional Parmesan cheese, if desired.