Manicotti Recipe
Manicotti Recipe
Ingredients
2 tablespoons olive oil
½ cup finely chopped onion
6 cloves garlic, minced
1 pound ground beef
Salt, to taste
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 (12-ounce) package manicotti shells
2 cups ricotta cheese
2 large 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
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ cup grated Parmesan cheese
Instructions
1. Cook the Beef Mixture
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the garlic and cook for 1 minute, just until fragrant.
Add the ground beef and cook until browned and crumbled.
Season lightly with salt, then remove from heat and allow the mixture to cool.
2. Prepare the Spinach and Pasta
Cook the spinach according to package directions and drain well.
Meanwhile, bring a large pot of lightly salted water to a boil.
Add the manicotti shells and parboil them for half of the time listed on the package.
Drain the shells and immediately cover them with cool water to stop the cooking and prevent cracking.
3. Make the Filling and Stuff the Shells
Combine the cooled beef mixture with the cooked spinach and ricotta cheese.
Once the mixture has cooled completely, stir in the beaten eggs.
Spread ¼ cup of spaghetti sauce over the bottom of a 9×13-inch baking dish.
Drain the manicotti shells gently and carefully fill each one with the meat-and-cheese mixture.
Arrange the stuffed shells in the prepared dish.
Cover lightly with plastic wrap or a damp towel to keep them from drying or cracking.
4. Preheat the Oven
Set your oven to 350°F (175°C).
5. Prepare the White Sauce
In a small saucepan, melt the butter over medium heat.
Add the flour and chicken bouillon granules, stirring to form a smooth paste.
Increase the heat to medium-high and cook, stirring constantly, until the mixture begins to bubble.
Slowly pour in the half-and-half, stirring continuously.
Bring the sauce to a gentle boil and cook for 1 minute, stirring the entire time.
Remove from heat and stir in the chopped parsley.
Evenly pour or ladle the white sauce over the stuffed manicotti shells.
6. Add the Red Sauce
Stir the basil into the remaining spaghetti sauce.
Gently spoon or ladle this sauce over the white sauce, doing your best to layer them without mixing the two.
7. Bake the Manicotti
Cover the dish with foil and bake for 40 minutes.
Remove the foil, sprinkle the top with grated Parmesan cheese, and bake uncovered for an additional 10 minutes, or until bubbly and lightly golden.