Spinach Manicotti

Bring a medium-sized pot of salted water to a boil over medium-high heat and add fresh spinach; boil uncovered for about 4 minutes until tender, then immediately transfer spinach to a large bowl of ice water to stop the cooking process. Once cooled down, squeeze all excess water from spinach and finely chop - set aside.

Using same pot the spinach was cooked in, add manicotti and cook until al dente (about 6 - 8 minutes). Remove and drain on paper towels.

Preheat oven to 350° F and lightly grease a 9" x 13" casserole dish with butter.

In a medium-sized mixing bowl, combine ricotta, ½ C of the mozzarella, ½ C of the parmesan, nutmeg, salt, pepper, eggs, and spinach. Stir until all is well combined.

Stuff each manicotti with the cheese/spinach mixture. Pour 1 C of the marinara on the bottom of the prepared casserole dish and lay each stuffed manicotti in the dish.

Top with remaining 2 C marinara sauce, remaining ½ C of mozzerella, remaining ½ C of parmesan, and dot with butter pieces.

Bake uncovered for 30 minutes and serve immediately.