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.

Preheat oven to 350°F.

Using a large skillet, add beef, onion and garlic. Place over medium-high heat and cook for 8-10 minutes, or until beef is fully cooked. Drain.

Spread 1 cup of marinara sauce and 1 cup of cooked beef mixture across bottom of 9”x13” baking dish.

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

Using a large mixing bowl, add egg, ricotta, 1 cup of mozzarella, Parmesan, Italian seasonings, salt, pepper and spinach; stir until well combined.

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

Pour remaining sauce and beef mixture on top of manicotti.

Cover and bake for 30 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.