yield: (Makes about 12 servings)

Ingredients

Marinara Sauce:

• 2 (28-ounce) cans whole tomatoes
• ¼ cup extra virgin olive oil
• 1 small yellow onion, peeled and minced
• 2 cloves garlic, peeled and minced
• Sea salt
• 6 to 10 fresh basil leaves, torn
• Pinch dried oregano
• Freshly ground black pepper

PASTA DOUGH:

• 4 sheets (8 ½x11 inches EACH) store-bought pasta dough.

FILLING:

• 1 cup grated fresh Parmesan cheese
• 1 cup whole-milk ricotta cheese
• 1 cup steamed and chopped fresh spinach
• ½ cup shredded fresh mozzarella cheese

1. Drain tomatoes, reserving juice.
2. Crush tomatoes with your hands into a bowl, gently removing and discarding any hard cores, skin, or tough membranes from stem ends. Set aside.
3. Heat olive oil in a large saucepan over medium-low heat.
4. Add onions to pan and cook until golden, about 10 minutes. Add garlic and saute, until soft, about 3 minutes.
5. Stir in tomatoes and reserved juice and season to taste with salt.
6. Increase heat to high and bring sauce to a boil.
7. Immediately reduce heat to low and simmer until flavors have blended and sauce has thickened slightly, about 1 hour.
8. Stir in basil and oregano and season to taste with salt and pepper. If not using immediately, refrigerate, covered (up to 1 week) or freeze (for longer storage). Makes about 5 cups of sauce.

Pasta

1. Cut each pasta sheet into 6 rectangles, about 3×4 inches each.

Filling

1. Combine all filling ingredients, mixing well.
2. Spread 2 heaping teaspoons filling on one side (the longest side) of each rectangle. Roll up from long side (do not fold in ends).
3. Place ¼-inch of the marinara sauce in the bottom of each of the 2 (9×13-inch) baking pans or dishes.
4. Place ½ of rolled up manicotti in each pan. Top generously with remaining marinara sauce, dividing evenly.
5. Bake in a preheated 350-degree oven 45 minutes or until pasta is cooked through.
6. Top with shaved Parmesan cheese and shredded mozzarella just before serving. Run under broiler for a minute, if desired.