1 hr 50 mins
This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces.It's a bit of work but looks well worth the effort. This is a special one for ZWT '06!!
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Units: US | Metric
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 6 garlic cloves, finely chopped
- 1 lb ground beef
- 1 tablespoon salt
- 1 (10 ounce) package frozen spinach, chopped thawed and drained
- 1 (12 ounce) package manicotti
- 2 cups ricotta cheese
- 2 eggs, beaten
- 3 cups spaghetti sauce, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chicken bouillon granules
- 2 cups half-and-half
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1/2 cup parmesan cheese, grated
- 1Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
- 2Cook spinach according to package directions. 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.
- 3To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 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.
- 4Preheat oven to 350 degrees F (175 degrees C).
- 5Prepare 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 half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
- 6Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
- 7Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.
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Nutritional Facts for Italian Manicotti Alla Romano
Serving Size: 1 (354 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 889.8
- Calories from Fat 433
- Total Fat 48.2 g
- Saturated Fat 22.8 g
- Cholesterol 211.3 mg
- Sodium 2507.6 mg
- Total Carbohydrate 70.1 g
- Dietary Fiber 4.3 g
- Sugars 14.0 g
- Protein 43.9 g