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Preheat oven to 350 degrees F.
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2.
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In a large bowl, mix spinach, cheeses, eggs, salt and pepper.
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Stir together until well blended.
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3.
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Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan.
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Spread it around to cover the bottom.
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4.
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Place the mixed filling into a plastic bag.
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You can use either a frosting piping bag or a gallon zip bag.
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Snip the corner, gather the top and squeeze the filling into the corner.
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Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell.
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Let it overflow on both sides.
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Place the filled shell into the sauce-lined pan.
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Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling.
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You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
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5.
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Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce.
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Sprinkle 1/2 cup Romano/Parmesan on top.
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At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.
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6.
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Bake, covered with foil, 50 minutes.
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Remove foil and bake an additional 10 minutes.
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Tips:.
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*It's perfectly okay to use low fat ricotta and low fat cream cheese.
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*If you don't wish to use the spinach, it's ok to leave it out and just turn this into a cheese-stuffed manicotti.
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*If you don't wish to use the plastic bag method of squeezing the filling into the shells, you can use a very small spoon or fork to stuff the filling-- it will just take a bit longer and might be a little messy.
