Add the ricotta to a colander set over a bowl to drain. Refrigerate for at least 30 minutes and up to 4 hours.

Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish.

Cook the pasta in 4-5 quarts of boiling water until still quite firm, about 6 minutes. Stir gently so the manicotti doesn't stick together. Remove with a slotted spoon and transfer to a large bowl. Toss with a tablespoon or two of the olive oil.

In a large skillet, heat another tablespoon of oil over medium heat. Add the spinach and season with salt and pepper. Cook until the spinach is wilted, 1-2 minutes. Transfer to a towel lined plate to drain.

In a large pot over medium heat, add the cream and garlic and bring to simmer. Season with salt and pepper, to taste. Stir in 2 cups of the Parmesan cheese, along with the Tabasco and allspice. Set aside while you prepare the filling.

Add the drained ricotta to a large bowl. Season with salt and pepper. Stir in 1/2 cup of Parmesan cheese, along with the spinach, egg and lemon zest.

Spread about 1/2 cup of sauce in the bottom of the prepared pan. Add the ricotta mixture to a pastry bag or zip-top bag and generously fill each manicotti tube. Place the filled tubes in the baking pan, then cover with the remaining sauce.

Bake for 15-20 minutes, or until sauce is bubbly and filling is warmed through. Before serving, sprinkle with the remaining cheese, lemon juice, and fresh parsley.