Spinach and Ricotta Manicotti Recipe
"Spinach and ricotta manicotti is one of those dishes that are edible—dare I say, enjoyable—even under the most inauspicious of circumstances (think: cafeteria steam tables). So how great would it be if you optimized every ingredient and served it fresh from the oven? (Hint: really, really great.)..."
INGREDIENTS
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1 pound (450g) high-quality ricotta cheese (see note)
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Kosher salt
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1 pound fresh homemade or store-bought lasagna noodles, cut into twelve 4- by 4-inch squares, or 6 sheets no-boil dry lasagna noodles
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8 ounces (225g) fresh spinach, washed
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8 ounces (225g) fresh arugula, washed
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12 ounces (340g) shredded low-moisture mozzarella cheese, divided
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4 ounces (120g) grated Parmigiano-Reggiano, divided
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1 large egg
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1 medium clove garlic, minced
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1 teaspoon freshly grated nutmeg
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Freshly ground black pepper
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2 cups (480ml) tomato sauce, such as Quick and Easy Italian-American Red Sauce, Slow-Cooked Tomato Sauce, or Fresh Tomato Sauce, divided
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Small handful minced fresh parsley or basil leaves
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