Spinach Manicotti

This manicotti has all the irresistible flavors that make for a stuff-your-face Sunday night dinner. Marinara, lots of garlic, and a creamy mozzy topping. Thaw the spinach at least 24 hours in advance and squeeze out excess moisture before using. To get this dish done as quickly as possible, boil the water first and make the ricotta while you’re waiting. Have a sheet of parchment paper ready to rest the drained pasta on so it doesn’t stick together after cooking. If you don’t want to use