Baked Manicotti with Spinach and Ricotta

These oven baked manicotti filled with ricotta cheese and spinach in a bechamel
sauce are delicious and easy to prepare!


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(6 servings recipe:)
Ingredients
1 (8 oz) package manicotti shells (Barilla)
1 (15 oz) container whole milk ricotta cheese
1 lb fresh spinach or (10 oz) package frozen
chopped spinach, thawed and squeezed dry
1 large egg
1 tbs olive oil
2 cloves garlic
2 cups whole milk shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
Salt and pepper to taste

For the besciamella sauce:
1 quart whole milk
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon white pepper
¼ teaspoon grated nutmeg (optional)

Instructions
Preheat oven to 375 - 400 degrees.
Boil manicotti according to package, drain and cool in chilled water
Mix together ricotta, eggs, spinach, basil and 1 cup mozzarella in a large bowl.
In a medium saucepan, melt butter, then mix in flour, salt and slowly add milk while stirring.
Cook sauce on medium heat until it begins to simmer
(lighly boiling) and thicken then remove from heat.
Coat the bottom of a 9x12 baker with bechamel sauce.
Pipe ricotta mixture into each side of the manicotti shell, then place on in baker.
Continue until the baker is filled, then pour the remaining bechamel over top of the manicotti.
and top it with the remaining mozzarella.
Cover with foil and bake in a preheated oven at 375-400 degree for 15 minutes.
Then, uncover, and bake for an additional 10 minutes, or until cheese is melted and browned.
(watch closely so that the cheese it does not burn).

To prepare ahead:
Follow first few steps, then cover and refrigerate, up to 10 hours or overnight. When ready to bake, remove from the refrigerator and let sit at room temperature for 30 minutes while the oven preheats. Bake as directed.