Spinach and Ricotta Manicotti Recipe

Ingredients

• 1 pound (450g) high-quality ricotta cheese (see note above)
• Kosher salt
• 1 pound fresh homemade or store-bought lasagna noodles, cut into twelve 4- by 4-inch squares, or 6 sheets no-boil dry lasagna noodles
• 8 ounces (225g) fresh spinach, washed
• 8 ounces (225g) fresh arugula, washed
• 12 ounces (340g) shredded low-moisture mozzarella cheese, divided
• 4 ounces (120g) grated Parmigiano-Reggiano, divided
• 1 large egg
• 1 medium clove garlic, minced
• 1 teaspoon freshly grated nutmeg
• Freshly ground black pepper
• 2 cups (480ml) tomato sauce, such as Quick and Easy Italian-American Red Sauce, Slow-Cooked Tomato Sauce, or Fresh Tomato Sauce, divided
• Small handful minced fresh parsley or basil leaves

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