Ingredients:

  • 15 ounces (425g) whole milk ricotta cheese, drained
  • 10 ounces (280g) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons olive oil
  • 1/2 medium onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 28 ounces (794g) crushed tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon sugar
  • 12 oven-ready manicotti shells (about 8 ounces/225g)
  • 1 cup (100g) shredded mozzarella cheese

Instructions:

  1. Heat olive oil in a saucepan. Sauté onion until softened. Add garlic and cook until fragrant. Stir in crushed tomatoes, basil, oregano, salt, pepper, and sugar. Simmer for 15 minutes, stirring occasionally.
  2. In a large bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, parsley, oregano, garlic powder, salt, and pepper. Mix well.
  3. Spoon or pipe the ricotta mixture into each manicotti shell.
  4. Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange the filled manicotti shells in a single layer over the sauce. Pour the remaining sauce evenly over the shells.
  5. Sprinkle mozzarella cheese and additional Parmesan cheese over the top. Cover the baking dish with foil. Bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly, and the sauce is heated through. Let cool for 5-10 minutes before serving.