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1
Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with a small amount of olive oil.
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2
Bring a large stockpot of salted water to a boil. Add the manicotti and cook al dente. Drain and arrange them on a tea towel so they don't touch. Set aside until cool enough to handle.
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3
Meanwhile, remove the excess water from the spinach by placing the leaves in a salad spinner. Continue spinning until no more water runs out.
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4
Coarsely chop the spinach.
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5
In a large bowl, combine the spinach, eggs, ricotta, mozzarella, Greek yogurt, garlic and oregano. Transfer the cheese mixture to a Zip-Lock-type plastic bag, squeeze out the air and seal. Set aside.
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6
Spread half of the pesto in an even layer over the bottom of the prepared baking dish.
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7
Snip off one corner of the bag of cheese mixture. Holding a manicotti tube in one hand and the bag in the other, insert the tip of the bag into the pasta tube and squeeze gently to fill it. Tip: to make filling easier, fill from both ends.
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8
Arrange each filled tube in a single layer in the prepared baking dish.
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9
When all the tubes are filled, spoon the remaining pesto over them. Cover with foil and bake for 15 minutes.
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10
Uncover the pan and sprinkle the manicotti with Parmesan. Bake, uncovered, for another 15 minutes, or until the Parmesan is melted and lightly browned.
