Baked Manicotti with Spinach

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subheading: Tomato Sauce:

28-ounce cans diced tomatoes

(in juice)

2 tablespoons

extra-virgin olive oil

3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)

½ teaspoon hot red pepper flakes, optional

Table salt

2 tablespoons chopped fresh basil

subheading: Filling and Pasta:

3 cups

part-skim ricotta cheese

4 ounces

grated Parmesan cheese

(about 2 cups)

8 ounces

shredded mozzarella cheese

(about 2 cups)

2 large eggs, lightly beaten

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry, and chopped fine

2 tablespoons chopped fresh basil

Pinch ground nutmeg

subheading: 16:

no-boil lasagna noodles

(see note above)

Directions at cooksillustrated.com

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