Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon granulated sugar
  • 1 (15 ounce/425g) container ricotta cheese, full-fat
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 1 (10 ounce/283g) package frozen spinach, thawed and squeezed dry
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 12 dried manicotti shells
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer for 15 minutes.
  2. Cook manicotti shells according to package directions, until al dente. Drain and rinse with cold water.
  3. Combine ricotta cheese, Parmesan cheese, egg, spinach, parsley, nutmeg, salt, and pepper in a large bowl. Mix well.
  4. Transfer filling to a piping bag or Ziploc bag with the corner snipped off. Carefully stuff each manicotti shell with the filling.
  5. Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange stuffed manicotti shells in a single layer.
  6. Pour remaining tomato sauce over the manicotti. Sprinkle with mozzarella and Parmesan cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until bubbly and golden brown.