FBD

Manicotti Alla Romana

ItalianBeefAdvanced90 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp olive oil
  • 0.5 cup chopped onion
  • 6 garlic cloves, finely chopped
  • 1 lb ground beef
  • 1 pkg (10 oz) frozen chopped spinach, thawed and drained
  • 12 oz manicotti shells
  • 2 cup ricotta cheese
  • 2 eggs, beaten
  • 3 cup spaghetti sauce, divided
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cup half-and-half
  • 0.3 cup fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 0.5 cup grated Parmesan cheese

Instructions

  1. 1

    Heat oil in a skillet. Sauté onion and garlic, then add ground beef and cook until browned. Season and let cool.

  2. 2

    Cook manicotti shells partway (half the package time); drain and cool in water to prevent cracking.

  3. 3

    Combine cooked spinach and ricotta. When meat is cool, add beaten eggs and mix. Stuff shells with the meat-ricotta mixture.

  4. 4

    Spread ¼ cup spaghetti sauce in a 9×13 pan. Arrange stuffed shells, cover loosely, and let rest.

  5. 5

    Make white sauce: melt butter, whisk in flour, then add half-and-half. Stir until thickened; add parsley and basil.

  6. 6

    Pour remaining spaghetti sauce over shells, then top with white sauce. Sprinkle with Parmesan.

  7. 7

    Cover with foil and bake at 350°F for 30 minutes. Uncover and bake 15 minutes more until bubbly.