• Preheat oven to 400 degrees Fahrenheit

For Spinach Artichoke Filling

• Place ingredients in a bowl. Mix with a spoon until combined. Check for seasoning and add more if needed
• Place filling in a pastry bag or a zip top baggie 

For Manicotti

• Boil salted water and add a teaspoon or 2 of oil
• Cook Manicotti for 2 minutes less than what the box recommends
• Remove carefully from water and place the manicotti to cool in a sheet pan

For Bechamel

• In a saucepan, melt the butter over medium-low heat
• When the butter is melted, add the flour and whisk until incorporated and the flour is cooked (about 45 seconds to 1 minute)
• Add the warm milk and whisk vigorously to avoid lumps. Keep whisking until the sauce starts getting thick and creamy. Add the salt, pepper, and nutmeg. 

Assembly

• Spoon 1/3 of the sauce on the bottom of a rectangular baking pan
• Pipe each cooled manicotti with the filling until the spinach reaches the other side. Place on the baking pan. Repeat with the rest of the pasta
• Spoon the Bechamel on top of the manicotti
• Top with the rest of the mozzarella
• Cover and bake for 25 minutes
• Remove from oven and serve
• Enjoy!