Manicotti

Place a rack in the center of your oven and preheat to 350°F. Coat a rimmed baking sheet with nonstick spray.

Bring a large pot of well-salted water to a boil and cook the manicotti to just below al dente according to the package instructions—it should still be a little too chewy to eat (mine cooked in three minutes). With a spotted spoon, remove the manicotti from the water and spread on the prepared baking sheet in a single layer to cool. Some of the manicotti will probably be broken—you'll only need around 14 reasonably intact for the filling.

Meanwhile, place the spinach in a large microwave-safe bowl. Microwave on high for 1 minutes, stir, then continue microwaving for 1 to 2 minutes more, until completely thawed. If it’s very hot, let it cool to near room temperature.

To the bowl, add the ricotta, 1 cup of the mozzarella, ½ cup of the Parmesan, the egg, garlic, ½ teaspoon salt, and nutmeg.

Coat a 9×13-inch baking dish with nonstick spray. Spread 1 cup of the marinara sauce in a thin, even layer on the bottom. Working one at a time, fill the manicotti (I use a piping bag; a hole snipped in the corner of a large ziptop bag works too!), then arrange in a single layer in the baking dish.

Spoon the remaining sauce evenly over the manicotti and sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan.

Bake manicotti uncovered until hot and bubbly about 30 to 35 minutes. Let the manicotti stand for 5 minutes, sprinkle with fresh basil, then serve.