This is my recipe. I been making this for years and I have no idea where I learned it. It's exactly like I expect in the Italian places in North Jersey. Its a fair amount of work, but its reliable and tasty.
Ingredients
Olive Oil
1/2 medium onion
1 to 2 tsp dried Oregano
1/4 to 1/2 tsp dried Thyme
2 cans Tomato Puree
1/2 to 1 cup red wine
1 to 2 Tbsp or more of sugar
Salt
Pepper
12 - 14 Manicotti shells
Garlic Clove
2 Eggs
1 lb fresh Spinach
1 pt Ricotta
1/2 cup grated Pecorino Romano Cheese plus more for sprinkling and serving
Tools
Knives
Cutting Board
Sautee Pan
Large Saucepan
Pasta Pot
Wooden spoon
Mixer (optional) & Metal Bowl
Pyrex Baking Dishes
Oven
Instructions:
1.) Dice onion to 1/4 in
2.) Heat pan, add onion and spices and cook till wilted
3.) Add tomatoes
4.) Cook for 5 to 10 minutes and add wine
5.) Add sugar a few pinches at a time to kill the tomato acid, adding some salt and pepper as you go
6.) Add the manicotti shells and a little oil to bo7.)ling salted water and cook 7 minutes. Drain and cool.
7.) Smash the garlic clove into a half done pieces, and sautee in oil
8.) Chop the spinach and wilt it in the garlic oil
9.) When the spinach is done, remove the garlic and allow it to cool to cool.
10.) Mix spinach, eggs and cheeses till smooth
11.) Stuff the shells with the mixture, lay them in baking dish, cover with sauce and sprinkle the top with Romano cheese.
12.) Bake at 350 for 30 minutes
13.) Serve with more Romano Cheese on the side
Notes:
You don't want the sauce sweet, you just want to kill the acid, so this alternating method will bring the flavor up nicely. You will probably use more sugar than you think you will need.
Buy good puree like Tutto Rosso.
Clean as you go. This can get messy.
This is good served with a simple green salad and Italian Dressing