Spinach Manicotti
 With a cheesy spinach filling and rich marinara sauce, this manicotti is a surefire crowd-pleaser. Ingredients 14 manicotti shells (from an 8-oz box) 2 large eggs 1 (15-oz) container whole-milk ricotta cheese (1¾ cups) ⅓ cup mascarpone or cream cheese, at room temperature 2 cups (8 oz) whole-milk mozzarella cheese, divided 1¼ cups (4.5 oz oz) grated Pecorino Romano, divided 1 (10-oz) box frozen spinach, thawed and squeezed very dry 2 tablespoons chopped fresh basil 2 cloves garlic, minced 1 teaspoon dried oregano ¾ teaspoon salt, plus more for boiling the pasta 2½ cups homemade or good-quality jarred marinara sauce, such as Rao's ½ cup heavy cream 14 manicotti shells (from an 8-oz box) 2 large eggs 1 (15-oz) container whole-milk ricotta cheese (1¾ cups) ⅓ cup mascarpone or cream cheese, at room temperature 2 cups (8 oz) whole-milk mozzarella cheese, divided 1¼ cups (4.5 oz oz) grated Pecorino Romano, divided 1 (10-oz) box frozen spinach, thawed and squeezed very dry 2 tablespoons chopped fresh basil 2 cloves garlic, minced 1 teaspoon dried oregano ¾ teaspoon salt, plus more for boiling the pasta 2½ cups homemade or good-quality jarred marinara sauce, such as Rao's ½ cup heavy cream Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Parboil the Manicotti Shells: Bring a large pot of salted water to a boil. Cook the manicotti shells for exactly 6 minutes (they will only be partially cooked). Drain well and rinse with cold water. Make the Filling: In a large bowl, beat the eggs. Add the ricotta, mascarpone cheese (or cream cheese), 1 cup of the mozzarella, 1 cup of the Pecorino Romano, the spinach, basil, garlic, oregano, and salt; mix until evenly combined. Transfer the filling to a pastry bag or large zip-lock bag. (If using a zip-lock bag, be sure the corners are square; the rounded-corner bags are difficult to use.) Twist and squeeze the bag so the filling is in one corner. With scissors, snip a ¾-inch opening in corner. Pipe the filling into both ends of the manicotti shells, filling until completely full. Make the Sauce: In a large bowl, stir together the marinara sauce and heavy cream. Assemble and Bake: Spread ¾ cup of the sauce into a 9x13-inch baking dish. Arrange the stuffed manicotti shells, narrow side up, over the sauce. Pour just enough sauce to cover the manicotti (you'll have about ¾ cup leftover; save it for serving). Cover the dish tightly with aluminum foil. Bake for 35 minutes. Uncover and top the manicotti with the remaining 1 cup mozzarella and ¼ cup Pecorino Romano cheeses Bake, uncovered, for 10 to 15 minutes more, until the cheese is melted and lightly golden. (To brown the cheese further, turn on the broiler and bake for a few more minutes, keeping a close eye, until the cheese is golden.) Let sit for about 10 minutes before serving. Warm the reserved sauce and pass at the table for anyone who would like extra. Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight before baking.) Preheat the oven to 350°F and set an oven rack in the middle position. Parboil the Manicotti Shells: Bring a large pot of salted water to a boil. Cook the manicotti shells for exactly 6 minutes (they will only be partially cooked). Drain well and rinse with cold water. Make the Filling: In a large bowl, beat the eggs. Add the ricotta, mascarpone cheese (or cream cheese), 1 cup of the mozzarella, 1 cup of the Pecorino Romano, the spinach, basil, garlic, oregano, and salt; mix until evenly combined. Transfer the filling to a pastry bag or large zip-lock bag. (If using a zip-lock bag, be sure the corners are square; the rounded-corner bags are difficult to use.) Twist and squeeze the bag so the filling is in one corner. With scissors, snip a ¾-inch opening in corner. Pipe the filling into both ends of the manicotti shells, filling until completely full. Make the Sauce: In a large bowl, stir together the marinara sauce and heavy cream. Assemble and Bake: Spread ¾ cup of the sauce into a 9x13-inch baking dish. Arrange the stuffed manicotti shells, narrow side up, over the sauce. Pour just enough sauce to cover the manicotti (you'll have about ¾ cup leftover; save it for serving). Cover the dish tightly with aluminum foil. Bake for 35 minutes. Uncover and top the manicotti with the remaining 1 cup mozzarella and ¼ cup Pecorino Romano cheeses Bake, uncovered, for 10 to 15 minutes more, until the cheese is melted and lightly golden. (To brown the cheese further, turn on the broiler and bake for a few more minutes, keeping a close eye, until the cheese is golden.) Let sit for about 10 minutes before serving. Warm the reserved sauce and pass at the table for anyone who would like extra. Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight before baking.) Nutrition Information Powered by Serving size: 2 manicotti Calories: 735 Fat: 46 g Saturated fat: 28 g Carbohydrates: 40 g Sugar: 8 g Fiber: 4 g Protein: 40 g Sodium: 1,413 mg Cholesterol: 213 mg Serving size: 2 manicotti Calories: 735 Fat: 46 g Saturated fat: 28 g Carbohydrates: 40 g Sugar: 8 g Fiber: 4 g Protein: 40 g Sodium: 1,413 mg Cholesterol: 213 mg