Manicotti (Italian stuffed pasta shells)

This is the Roman way of preparing this dish.

Chopped fresh wilted spinach, wrung dry in a towel
Parmesan cheese
1 Large whole egg, beaten
Garlic, minced very fine
Black Pepper and white pepper
Pinch of Salt
Ricotta cheese
Fresh basil leaves or dried if that’s all you have
Parmesan sauce or Alfredo sauce
Marinara sauce
Marjoram or oregano or both
Manicotti shells or tubes

The filling is all the ingredients save the sauces and a reserve perfect leaves of basil as garnish. I prepare individual dishes with oval chaffing dishes because they look pretty. 

Fill tubes gently with fingers or a piping bag. Put white sauce on the bottom in individual chaffing dishes, add the shells, and top with the red sauce. Prinkle with Parmesan. Place on a tray to catch spillage. Bake in a 400 oven for about 45 minutes, or until golden brown. You may find you need to turn down the over the last 15 minutes.

Fresh sprigs of basil help the disk more fancy. 

Cleaning the sides of the chafing dishes help them look nicer.

Bon Appétit

Notes

1. ricotta has a mild flavor like a soft, malleable mozzarella with an even fresher milk taste, and a rich, luscious mouthfeel.

2. I would suggest tasting the filling before filling the pasta to sample the seasonings.

3. Using chopped frozen spinach is okay but wring dry to remove excess water after defrosted.

4. Wipe dishes before cooking so they look their best. Garnish with basil.