- Prep Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
Bring a large pot of salted water with one tablespoon olive oil to a boil.
Drop sheets of lasagne in boiling water gently stirring occasionally for approximately 3 – 5 minutes.
Remove lasagne with tongs and transfer to a flat platter. Continue to boil water for spinach.
Blanch spinach by submerging for 2 to 3 minutes in boiling water, until soft and bright green in color. Remove and quickly place in cold, ice water to stop the cooking process.
Once cooled, drain spinach well, squeezing with a paper towel to remove moisture. Coarsely chop spinach.
In a large bowl, combine spinach with ricotta, eggs, mozzarella and 1/4 cup of Parmigiano-Reggiano. Season with salt, pepper and a pinch of nutmeg. Mix all ingredients well.
Preheat oven to 375˚F.
Create manicotti by placing two tablespoons of ricotta filling on one end.
Roll gently, without pressing too hard. Repeat for each manicotti.
Spread 1/3 of pasta sauce over the length of a large baking sheet.
Arrange manicotti on the sheet, then top with remaining sauce.
Sprinkle with remaining grated Parmigiano-Reggiano. Bake for 25 minutes or until golden and bubbly.