Creamy Spinach and Ricotta Manicotti
Ingredients
- 8 ounces manicotti noodles
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 1 28-ounce can whole peeled tomatoes
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 15-ounce container ricotta (about 1 3/4 cups)
- 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
- 1 cup grated Parmesan (4 ounces)
- 1 large egg
- 1 teaspoon dried oregano
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