Shelly's Recipe

*MANICOTTI*

Category: Pasta - Baked

Manicotti noodles, cooked al dente
After noodles are cooked, transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.

Meat Filling:
2 tbsp olive oil
1/4 cup finely chopped onion, celery and carrot
2 clove garlic, minced
1 (10 oz) pkg frozen chopped spinach, thawed, squeezed dry
1 tbsp butter
1 lb ground round beef and sweet Italian sausage
1/2 cup white wine
1 1/4 cups beef broth
1 tsp Italian seasoning
1 bay leaf
2 egg yolks
2 tbsp butter
2 tbsp flour
1 cup milk
1/4 tsp ground nutmeg
3/4 cup freshly grated Parmesan cheese
1 tsp salt
2 cups flour
1/4 cup water
Salt and pepper to taste
3/4 cup grated Parmesan cheese
2 tbsp whipping cream
2 eggs, lightly beaten
1/4 tsp ground nutmeg

Filling: Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add meat and cook, stirring occasionally, until meat is no longer pink. Drain excess liquid and grease thoroughly. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf.

Stir in spinach and cook 3 to 4 minutes, stirring constantly. When all the moisture has cooked away, transfer to large mixing bowl. Set aside to cool.

Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.

Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside to cool.

Place 1/3 of the cooled meat and parsley sauce mix into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. Repeat with remaining mixture until all filling ingredients are processed.

Tomato Sauce:
4 tbsp olive oil
1 cup finely chopped onion
4 cups canned tomatoes, coarsely chopped (reserve liquid)
6 tbsp tomato paste
2 tsp dried basil
2 tsp sugar
1 tsp salt
Black pepper

Tomato sauce: Heat oil in a 2- or 3-quart saucepan until a light haze forms over it. Add onion and cook until soft. Add tomatoes with liquid and other remaining ingredients. Reduce heat to very low and simmer for 40 minutes with pan partially covered. Stir occasionally.

Blend tomato mixture in blender and taste for seasoning. Correct if necessary. May be made up to a week before serving and stored in refrigerator. Makes 3 cups.

Fontina Sauce
1/2 lb Fontina cheese, grated
1/2 cup heavy cream
5 tbsp butter
1/4 cup Parmesan cheese, grated

Prepare Fontina Cheese Sauce by placing the cheese, cream, butter and Parmesan in a double boiler or a bowl in a saucepan of simmering water. Heat, stirring occasionally, until the cheeses have melted and the sauce is smooth and hot.

Cover bottom of 9 x 13-inch baking dish with 1/4 inch of marinara sauce. Pipe the filling in the noodles and transfer to a13x9 inch baking dish, arranging in single layer. Ladle the remaining marinara sauce on one side of the pasta, leaving the other 1/2 of each tube without sauce. Spread the Fontina cheese sauce on the other 1/2 of the cannelloni and sprinkle with the remaining Parmesan cheese.

Bake at 400 for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden. Servings: 6-8