Tanino's Manicotti

For the Pasta: Combine flour and 1 teaspoon salt in large bowl. Add eggs, 1 at a time, using an electric mixer with paddle attachment. Drizzle with oil and water. Mix until pasta dough is smooth and falls away from sides of bowl.

Divide dough into 4 portions. Using pasta machine, roll out each portion of dough until smooth. Cut into 4-inch squares.

Bring salted water to boil in large pot. Drop in squares in batches and cook until pasta is al dente, about 1 to 2 minutes. Place in bowl of cold water.

For the Spinach-Ricotta Fillling: Steam spinach until wilted, 3 to 5 minutes. Drain well, squeezing excess liquid from spinach. Chop spinach and add ricotta, Parmesan and nutmeg. Mix well.

For the Tomato-Basil Sauce: Heat oil in large saucepan over medium heat. Add onions and basil and saute until tender, 5 to 8 minutes. Add pureed tomatoes, salt and oregano. Cook over low heat 20 minutes. Set aside.

For Assembly: Lay out pasta squares on clean surface. Fill each square with 2 tablespoons Spinach-Ricotta Filling. Roll pasta into tubes.

Spoon a little Tomato-Basil Sauce in bottoms of 4 (2-quart) rectangular casserole or baking dishes. Divide manicotti tubes among dishes (there should be 12 for each dish). Top with sauce, dividing among dishes. Sprinkle each dish with 1/4 cup cheese.

Bake at 350 degrees until lightly browned and bubbly, 20 minutes.

This recipe yields 16 servings.

Each serving: 328 calories ; 743 mg sodium; 91 mg cholesterol; 18 grams fat; 27 grams carbohydrates; 15 grams protein; 2.41 grams fiber.