Ingredients for 4 servings:

• 1LB Manicotti di Gragnano PGI 
•  tomato puree
•  1Lb ricotta cheese 
• 2Lb spinach leaves
• 0,33Lb Parmigiano Reggiano 
• 1 clove of garlic
• 3 tbs EVO oil
• Fresh basil to taste
• Salt and pepper to taste  

Directions: 

Over low heat, cook the tomato puree with olive oil, garlic, fresh basil, salt and pepper for about 20 minutes

Separately, wilt the spinach in a pan with a little olive oil. In a bowl mix the ricotta cheese with chopped spinach, Parmigiano cheese and pepper

Cook the pasta in plenty of boiling salted water and drain when al dente. Pour a ladle of tomato sauce on the bottom of a baking dish, stuff the Manicotti with the ricotta and spinach mixture and place them on top

Cover again with another layer of tomato sauce, a sprinkle of Parmigiano and a few basil leaves

Bake at 180° for about 30 minutes. Let rest and serve.