Spinach Manicotti

“Manicotti” means “little sleeve” in Italian, which perfectly describes these pasta tubes filled with cheesy goodness. It’s one of those comforting dishes that’s great to prep ahead and pop in the oven when you’ve got company coming—or just want a cozy family dinner. I use a few simple tricks to make it extra delicious without extra effort, like mixing in multiple cheeses for better flavor and texture, and using a good store-bought tomato sauce for ease. The trickiest part is getting the filling into the pasta, but don’t worry—I’ve got you covered with tips to make it easier.

• 14 manicotti shells (from an 8-oz box)
• 2 large eggs
• 1 (15-oz) container whole-milk ricotta cheese (1¾ cups)
• ⅓ cup mascarpone or cream cheese, at room temperature
• 2 cups (8 oz) whole-milk mozzarella cheese, divided
• 1¼ cups (4.5 oz oz) grated Pecorino Romano, divided
• 1 (10-oz) box frozen spinach, thawed and squeezed very dry
• 2 tablespoons chopped fresh basil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ¾ teaspoon salt, plus more for boiling the pasta
• 2½ cups homemade or good-quality jarred marinara sauce
• ½ cup heavy cream