In a large pot, cook the pasta in salted boiling water for 5 minutes. Drain and set aside.
In a saucepan, soften the onion, garlic, and celery in the olive oil. Deglaze with the wine.
Add the tomatoes and pepper flakes. Season with salt and pepper. Cover and cook over low heat for 20 minutes.
Add the basil. Adjust the seasoning. Set aside.
In a skillet, sauté the spinach in the oil until the water has completely evaporated. Add the cambozola cheese and cook until melted. Pour into a bowl.
Whisk in the ricotta, egg, flour, and nutmeg. Season with salt and pepper.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
Pour half the sauce into a 33 x 23-cm
(13 x 9-inch) baking dish. With a pastry bag, generously fill each manicotti wit hthe cheese and spinach filling and place them side by side in the baking dish. Drizzle with the remaining sauce.
Cover with aluminum foil. Bake for about 45 minutes.
The Ricotta, Cambozola and Spinach-Stuffed Manicotti can be frozen.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.