Manicotti Alla Romana

Submitted by Kaarin

"Manicotti stuffed with meat, spinach and cheese, coated with tomato and white sauces. Delicious and a tricky way to get kids to eat spinach! This takes a little time but is a beautiful, special dish. Great with breadsticks!"

 

• Ready In: 1hr 20mins
• Ingredients: 19
• Serves: 8-10

ingredients

• Filling

• 2 tablespoons olive oil
• 1⁄2 cup onion, finely chopped
• 3 garlic cloves, minced
• 1⁄2 lb ground beef (I use venison)
• 1⁄2 lb ground pork
• 1 teaspoon salt (to taste)
• 1 teaspoon italian seasoning
• 1 lb frozen chopped spinach, thawed
• 2 cups cottage cheese
• 2 eggs

• White sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 2 teaspoons chicken bouillon granules
• 2 cups half-and-half
• 1⁄4 cup fresh parsley, chopped or 2 tablespoons parsley, dried
• 12 ounces manicotti
• 3 cups spaghetti sauce, divided (I make my own or use prego)
• 2 cups mozzarella cheese, shredded
• 1⁄2 cup romano cheese, grated

directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spread 1/2 cup spaghetti sauce in the bottom of a 10x14 baking dish.
6. Gently stuff the manicotti with meat mixture, placing in baking dish. Keep the manicotti covered while working.
7. Spoon the white sauce evenly over the manicotti.
8. Spoon the remaining red sauce over the white sauce, being careful not to mix the two.
9. Cover with foil and bake at 350 degrees for 40 minutes.
10. Sprinkle the mozzarella and romano cheeses on top and bake, uncovered, 10 more minutes or till cheese is melted.

Reviews

[cali~jenn]

i love this recipe!!!! i used italian sausage instead of the beef and pork mixture and also added mozzarella to the ricatta mixture. this recipe does take a bit of work, but it is well worth it for those special occasions!!! i cooked this for my italian husband and he absolutely loves it!!

 

[Raynebows Mom]

I tried the basic idea of this recipe using the white and red sauces. The stuffing i did using my own recipe, but I really liked the idea of both sauces. What an outstanding idea!! I use a homemade marinera sauce and the stuffing add goat cheese, otherwise it's fairly similar. I highly recommend the 2 sauce idea!! It brings the manicotti to a whole new level! It is one o fmymost requested recipes now in class.