In a large sauté pan heat up 2 tbs olive oil over medium flame. Add the garlic slices and cook for approx 2 min (just enough to release its flavors and get some color). Add the fresh spinach and sauté for about 3 min until wilted. Sprinkle with a pinch of sea salt and drain in a small colander.

Meanwhile bring a large pot of water to a boil, add 3 tbs sea salt and cook the manicotti for 6 minutes. Rinse with cold water to stop the cooking process.

In a mixing bowl, mix the ricotta, spinach, parmigiano reggiano and the egg. Season with a pinch of sea salt and freshly cracked black pepper and a dash of nutmeg then set aside.

Preheat the oven to 350 degrees and grease the lasagna pan ( 9 x 13 inch ) with the remaining 1 tbs olive oil, making sure to get the sides too.

Spread 1 1/2 c of the marinara sauce on the bottom of the pan, just enough to coat the entire surface like a blanket.

Fill the manicotti shells with the cheese mixture and arrange them 1 inch apart. Sprinkle with 1 c of the fontina cheese and spoon 1 1/2 c of the marinara on top.

Bake covered with aluminum foil for 25 min. Meanwhile work on the Alfredo sauce and spoon it over the top of the manicotti before serving or set on the table for self serving.