Baked Manicotti

• 120 g manicotti
• 200 g spinach
• 250 g

Boil the manicotti in salted water until al dente, drain (reserving the water), refresh in cold water and drain again. Use the pasta water to blanch the spinach until tender, which is also drained, refreshed and drained – but this time also squeezed as dry as you can manage.

Finely chop the spinach and mix with the ricotta, 40g Parmesan, the egg yolks and some nutmeg. Seas