Spinach and Ricotta Manicotti

Step 1

Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Fill a large pot three-quarters full with water, add a pinch of salt, and bring it to a rolling boil—you'll see big bubbles breaking the surface continuously—about 8 minutes.

Step 3

Pour the manicotti pasta into the boiling water and stir once with a wooden spoon to prevent sticking; cook for 1 minute less than the package directions (about 7 minutes total), so they stay slightly firm.

Step 4

Drain the pasta in a colander—a large metal sieve—and set it aside on a clean cutting board to cool for 2 minutes, just until you can touch it without burning your fingers.

Step 5

In a medium bowl, mix the ricotta, chopped spinach, 1 cup of mozzarella, parmesan, 0.5 teaspoon salt, and a pinch of pepper with a wooden spoon until everything is combined uniformly.

Step 6

Spoon the ricotta mixture into a small dish or cup for easy access; you'll load each manicotti tube from one end with a regular spoon, filling it about three-quarters full so the filling doesn't spill out the sides.

Step 7

Drizzle 1 tablespoon olive oil evenly across the bottom of a 9-by-13-inch baking dish by tipping the bottle and moving it side to side.

Step 8

Spread 1 cup of marinara sauce across the oiled bottom of the baking dish with the back of a spoon until it covers the surface evenly.

Step 9

Arrange the filled manicotti tubes in a single layer across the sauce, placing them seam-side up (the gap where you filled them facing up) and sitting side by side without overlapping.

Step 10

Pour the remaining marinara sauce over the manicotti tubes, tilting your spoon to spread it so every tube gets coated.

Step 11

Sprinkle the remaining 1 cup mozzarella evenly over the top of the sauce in a single layer, covering as much surface as you can.

Step 12

Cover the baking dish tightly with aluminum foil, sealing the edges so steam stays inside, and slide it into the preheated 375°F oven.

Step 13

Bake covered for 25 minutes until you smell the cheese and sauce bubbling, then carefully remove the foil—it will be very hot; use thick oven mitts.

Step 14

Bake uncovered for another 8 to 12 minutes until the cheese on top turns golden brown with light brown spots, watching through the oven window to avoid burning.

Step 15

Remove the baking dish from the oven using thick oven mitts and set it on a heat-safe surface; let it cool for 5 minutes before serving, so the cheese can set slightly and won't fall apart.