- 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 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 sheet, then top with remaining sauce.
Sprinkle with remaining grated Parmigiano-Reggiano. Bake for 25 minutes or until golden and bubbly.