Drain the ricotta for several hours before making this recipe. (Tip: Just put a piece of cheesecloth in a colander. Put the ricotta on top and let it drain for a few hours.)

Cook manicotti according to package instructions. Once cooked, rinse with cold water and set aside on a sheet pan to drain.

Meanwhile, place the diced onions and olive oil in a large saute pan. Cook over medium heat, stirring often, for 4-5 minutes, or until onions begin to turn soft. Add garlic and cook for 2-3 more minutes, stirring often.

Squeeze as much liquid out of the spinach as possible. Chop spinach finely.

Transfer onions and garlic into a large bowl. Add egg, ricotta, 1 cup of mozzarella, Parmesan, Italian seasonings, salt, pepper and spinach to the bowl. Stir until well mixed.

Preheat oven to 350°F.

Spread 1 cup of marinara sauce across bottom of 9”x13” baking dish.

Using a pastry bag fitted with a large round tip (or a sandwich bag with one corner snipped off), fill the cooked manicotti with this mixture. Place filled manicotti in baking dish.

Pour remaining marinara sauce over manicotti.

Cover and bake for 25 minutes at 350°F.

Uncover and sprinkle remaining 1 cup of mozzarella cheese on top. Bake (uncovered) for 5-10 more minutes, or until cheese has fully melted.

{Optional} Sprinkle with freshly chopped basil before serving.