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Category: Baked Pasta
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 T. olive oil
1/2 c. chopped onion
6 cloves garlic, minced
1 lb. ground beef
salt and pepper
1 10-oz. pkg. frozen chopped spinach (thawed and drained)
6 large manicotti shells
2 c. ricotta cheese
2 eggs, beaten
3 c. commercial spaghetti sauce
2 T. butter
2 T. all-purpose flour
2 T. chicken bouillon granules
2 c. light cream
1/4 c. chopped fresh parsley
1 T. chopped fresh basil
1/2 c. grated Parmesan cheese
Heat oil in a large skillet over medium heat.
Saute onions until translucent.
Add garlic, saute for 1 minute; stir in ground beef.
Cook until well browned and crumbled. Season with salt and pepper; set aside to cool.
Cook spinach according to package directions. Set aside.
Meanwhile, bring a large pot of lightly salted water to a boil.
Add manicotti shells and parboil for half of the time recommended on the package.
Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
Add cooked spinach and ricotta cheese to ground beef mixture. Stir to combine.
Let cool; then add eggs.
Spread 1/4 cup spaghetti sauce in the bottom of a 9 x 13-inch baking dish.
Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish.
Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
Preheat oven to 350F.
Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon.
Increase heat to medium-high and cook, stirring constantly, until it begins to bubble.
Stir in cream; bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly.
Remove from heat and stir in parsley. Pour or ladle sauce evenly over the stuffed shells.
Stir basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
Cover and bake at 350F for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes to brown.
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MANICOTTI - CHEESE STUFFED
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Category: Baked Pasta
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 T. olive oil
1/2 c. chopped onion
6 cloves garlic, minced
1 lb. ground beef
salt and pepper
1 10-oz. pkg. frozen chopped spinach (thawed and drained)
6 large manicotti shells
2 c. ricotta cheese
2 eggs, beaten
3 c. commercial spaghetti sauce
2 T. butter
2 T. all-purpose flour
2 T. chicken bouillon granules
2 c. light cream
1/4 c. chopped fresh parsley
1 T. chopped fresh basil
1/2 c. grated Parmesan cheese
Heat oil in a large skillet over medium heat.
Saute onions until translucent.
Add garlic, saute for 1 minute; stir in ground beef.
Cook until well browned and crumbled. Season with salt and pepper; set aside to cool.
Cook spinach according to package directions. Set aside.
Meanwhile, bring a large pot of lightly salted water to a boil.
Add manicotti shells and parboil for half of the time recommended on the package.
Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
Add cooked spinach and ricotta cheese to ground beef mixture. Stir to combine.
Let cool; then add eggs.
Spread 1/4 cup spaghetti sauce in the bottom of a 9 x 13-inch baking dish.
Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish.
Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
Preheat oven to 350F.
Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon.
Increase heat to medium-high and cook, stirring constantly, until it begins to bubble.
Stir in cream; bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly.
Remove from heat and stir in parsley. Pour or ladle sauce evenly over the stuffed shells.
Stir basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
Cover and bake at 350F for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes to brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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