Spinach Ricotta Manicotti

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Ingredients

14 uncooked manicotti shells ((or 18 dried cannelloni tubes))
Good pinch of salt
8 oz frozen spinach, (thawed)
1 lb 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 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

As published by Cafe Delites.

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