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1
Bring a large pot of water to a boil over high heat, and season generously with salt.
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2
Fill a medium bowl with ice water and season with salt, as well.
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3
Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
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4
Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water.
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5
Drain and squeeze the excess water from the spinach, and finely chop.
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6
Alternatively, if using thawed spinach, simply squeeze, and finely chop.
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7
In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm.
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8
Drain and pat dry.
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9
Preheat the oven to 350 degrees F.
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10
Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
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11
In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach.
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12
Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste.
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13
Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
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14
Cover with the remaining sauce.
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15
Scatter the remaining cheese on top and dot with the butter.
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16
Bake for 30 minutes.
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17
Serve immediately.
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18
Heat the oil in a medium saucepan over medium-high heat.
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19
Saute the onion and garlic, stirring, until lightly browned, about 3 minutes.
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20
Add the tomatoes and the herb sprigs and bring to a boil.
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21
Lower the heat and simmer, covered, for 10 minutes.
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22
Remove and discard the herb sprigs.
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23
Stir in the salt and season with pepper to taste.
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24
Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
