Manicotti Alla Romana

Recipe by Kaarin
READY IN: 1hr 20mins
SERVES: 8-10




  • To prepare the filling: Saute onions in oil over medium heat until soft. Add garlic, saute 1 minute. Remove from pan to a large bowl. Brown meat in same skillet; season with salt and Italian seasoning. Drain and cool.
  • Cook spinach in microwave, covered, with a little water for 2-3 minutes. Drain well and add to the bowl with onions, along with the eggs, cottage cheese and meat. Mix well.
  • To prepare the white sauce: melt the butter in a saucepan over medium low heat. Whisk in the flour and bouillon granules till lumps are gone. Slowly add the half and half. Bring to a simmer, stirring constantly until thickened. Remove from heat and stir in parsley.
  • Cook manicotti shells in boiling salted water for half the time indicated on package (5 minutes.) Drain and cover with a damp towel to prevent shells from drying and cracking.
  • Spread 1/2 cup spaghetti sauce in the bottom of a 10x14 baking dish.
  • Gently stuff the manicotti with meat mixture, placing in baking dish. Keep the manicotti covered while working.
  • Spoon the white sauce evenly over the manicotti.
  • Spoon the remaining red sauce over the white sauce, being careful not to mix the two.
  • Cover with foil and bake at 350 degrees for 40 minutes.
  • Sprinkle the mozzarella and romano cheeses on top and bake, uncovered, 10 more minutes or till cheese is melted.