Manicotti with cheese and spinach

Ingredients:

Casserole

• 450 g fresh spinach (tough stems removed) or 280 g package frozen spinach, thawed
• 12 manicotti tubes
• 3 cups marinara sauce, see recipe below
• 2 large eggs
• 1.5 cups ricotta (about 450 g)
• 1 tbsp. grated mozzarella (about 110 gr.)
• 1 tbsp. freshly grated Parmesan or a mixture of Parmesan and Pecorino
• A pinch of freshly grated nutmeg
• 2 tsp unsalted butter, diced

Marinara sauce

• 2 tablespoons extra-virgin olive oil
• 1/4 medium onion, diced (about 3 tbsp)
• 3 cloves garlic, chopped
• 1 can (800 g) of canned whole peeled tomatoes in their own juice (3.5 cups), coarsely chopped
• 1 fresh sprig of thyme
• 1 fresh sprig of basil

Preparation:

1. Preheat oven to 175°C.
2. If you are using fresh spinachBring a large saucepan of water to a boil over high heat and season generously with salt. Fill a medium bowl with ice water and season with salt. Cook the spinach for 3-4 minutes. Remove with a slotted spoon (keep the water in the pan simmering) and immediately transfer the spinach to the ice water. Drain, squeeze out any excess water, and finely chop. Alternatively, if using thawed spinach, simply squeeze it and finely chop.
3. In the same large pot of boiling water, cook the manicotti according to package directions until al dente. Drain and pat dry.
4. Spread 1 cup marinara sauce in the bottom of a 9x13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup grated cheese (or a mixture of cheeses) and toss to combine. Season with 1/2 teaspoon salt, nutmeg, and freshly ground black pepper. Spoon the cheese mixture into the manicotti tubes and arrange them in the baking dish. Drizzle with the remaining 2 cups sauce. Sprinkle with the remaining 2/3 cup grated cheese and pieces of butter.
5. Bake for 30 minutes. Serve immediately.
   
   

   Marinara sauce

   
   Heat vegetable oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and sprigs of thyme and basil and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes.
   
   Remove and discard the herb sprigs. Stir in 2 teaspoons of salt and black pepper to taste. Use the sauce immediately, or refrigerate, tightly covered, for up to 3 days, or freeze for up to 2 months.
   Exit: 3.5 tbsp.