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1
For the manicotti: Preheat the oven to 375 degrees F. Spray a 9- by 11-inch oval or rectangle baking dish with vegetable oil cooking spray.
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2
Bring a large pot of boiling salted water to a boil over medium-high heat.
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3
Add the oil and pasta.
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4
Cook until just tender, but still firm to the bite, stirring occasionally, 5 to 7 minutes.
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5
Drain and cover with plastic wrap to prevent the pasta from drying out.
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6
In a large nonstick skillet, cook the bacon until crisp and brown, about 7 minutes.
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7
Drain on paper towels and set aside to cool.
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8
In a large bowl, add the cooled bacon, the spinach, ricotta, Parmesan, 1/2 teaspoon salt, the pepper, nutmeg and egg.
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9
Stir until well combined.
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10
Using a small spoon, fill the manicotti tubes with the ricotta mixture.
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11
For the sauce: Bring the cream, milk, flour, salt, pepper and nutmeg to a simmer in a heavy, medium saucepan over medium heat.
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12
Add the mozzarella in batches, constantly whisking, until the sauce is thick and smooth.
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13
Reduce the heat to low and simmer 1 minute, whisking occasionally.
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14
Whisk in the tomato basil sauce.
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15
Pour half of the sauce on the bottom of the prepared baking dish.
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16
Arrange the manicotti in a single layer on the sauce.
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17
Pour the remaining sauce on top of the manicotti and top with the mozzarella.
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18
Drizzle with olive oil and cover the dish with foil.
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19
Bake until heated through and bubbling, 20 to 25 minutes.
