Manicotti

Olive oil, for greasing the dish

Salt and pepper

• 1 (8-ounce) box manicotti shells (about 14)
• 1 1/2 pounds/3 cups whole-milk ricotta cheese
• 8 ounces/2 cups shredded mozzarella cheese
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 garlic clove, minced
• 1/8 teaspoon freshly grated nutmeg
• 1 large egg, beaten
• 3 cups store-bought or homemade marinara sauce

1. Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
2. Bring a large pot of salted water to a boil. Once it comes to a boil, cook the manicotti shells according to package directions until al dente. Rinse them under cold water until cool enough to handle; drain well.
3. Meanwhile, in a large bowl, combine the ricotta, 1 cup of the mozzarella, the Parmigiano-Reggiano, parsley, garlic and nutmeg; mix well. Season to taste with salt and pepper, then add egg and mix until smooth. Transfer to a large resealable plastic bag or a pastry bag fitted with a round piping tip.
4. If using a resealable plastic bag, use scissors to snip off a corner tip of the bag. Pipe the cheese filling into the cooked and cooled manicotti.
5. Spread 1 cup of the marinara sauce in the prepared baking dish. Arrange the manicotti in a single layer in the dish. Top evenly with the remaining 2 cups marinara sauce and sprinkle with the remaining 1 cup mozzarella. Cover tightly with foil and bake for 30 minutes. Uncover and bake until filling is heated through and cheese is melted and golden, about 15 minutes longer. Remove from oven and let stand for 5 minutes.
6. Sprinkle with parsley and serve warm.