Spinach Manicotti

onceuponachef.com

Ashley Robbins

14 manicotti shells (from an 8-oz box)

2 large eggs

1 (15-oz) container whole-milk ricotta cheese (1¾ cups)

⅓ cup mascarpone or cream cheese, at room temperature

2 cups (8 oz) whole-milk mozzarella cheese, divided

1¼ cups (4.5 oz oz) grated Pecorino Romano, divided

1 (10-oz) box frozen spinach, thawed and squeezed very dry

2 tablespoons chopped fresh basil

2 cloves garlic, minced

1 teaspoon dried oregano

¾ teaspoon salt, plus more for boiling the pasta

2½ cups homemade or good-quality jarred marinara sauce, such as Rao's

½ cup heavy cream

Directions at onceuponachef.com

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