Thaw spinach, drain and finely chop.

Preheat oven to 350 degrees.

Cook the manicotti shells according to the package directions until al dente. You want them tender but still slightly firm. Drain the noodles and pat dry.

Cover the bottom of a 9″ x 6″ ovenproof foil pan or baking dish with 1/2 cup of marinara sauce.

In a medium mixing bowl, combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, eggs, and spinach. Stir in nutmeg, salt and pepper.

Using a pastry bag {or a zip baggie with one of the corners cut off} pipe the cheese mixture into the manicotti shell. Line the filled manicotti noodles in the bottom of the baking dish.

Cover each pan of filled noodles with 1/2 cup of marinara sauce. Sprinkle the remaining cheese on top of the noodles.

To Cook: Cover with foil and bake at 350 degrees for 30 minutes or until cooked through.
To Freeze: Cover with foil and place pan on a cookie sheet so the contents of the pan freezes flat. Label foil {or lids if they come with the pans} with cooking directions and date. When ready to use, cook from frozen for 40 – 50 minutes at 350 degrees. * I like to cook mine with the lid on, and then 5 minutes before taking the pan out of the oven, I carefully remove the lid {or foil} so the cheese has a chance to brown.