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Spinach and Ricotta Manicotti

Name: Spinach and Ricotta Manicotti
Total time: 120 min
Yield: 6
Ingredients: 1 pound (450g) high-quality ricotta cheese (see note); Kosher salt; 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; 8 ounces (225g) fresh spinach, washed; 8 ounces (225g) fresh arugula, washed; 12 ounces (340g) shredded low-moisture mozzarella cheese, divided; 4 ounces (120g) grated Parmigiano-Reggiano, divided; 1 large egg; 1 medium clove garlic, minced; 1 teaspoon freshly grated nutmeg; Freshly ground black pepper; 2 cups (480ml) tomato sauce, such as Quick and Easy Italian-American Red Sauce , Slow-Cooked Tomato Sauce , or Fresh Tomato Sauce , divided; Small handful minced fresh parsley or basil leaves

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This Spinach and Ricotta Manicotti is a comforting Italian dish with homemade or store-bought lasagna noodles filled with a mixture of ricotta, spinach, arugula, mozzarella, and Parmigiano-Reggiano, seasoned with nutmeg, garlic, and black pepper. Baked in tomato sauce, it's a delicious and satisfying vegetarian meal.