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Pasta, Rice, Beans |
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INGREDIENTS:
2 tbs olive oil
1/2 cp chopped onion
6 cloves garlic finely chopped
1 lb ground beef
1 tbs salt or to taste
1 (10 ozs) package frozen chopped spinach thawed and drained
1 (12 oz) package manicotti shells
2 cps ricotta cheese
2 eggs, beaten
3 cps spaghetti sauce divided
2 tbs butter
2 tbs all-purpose flour
2 tbs chicken bouillon granules
2 cps half-and-half
1/4 cp chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 cp grated Parmesan cheese
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DIRECTIONS:
Heat oil in a large skillet over medium heat. Sauté onions until
translucent. Sauté garlic for 1 minute and stir in ground beef.
Cook until well browned and crumbled. Season with salt and set
aside to cool.
Cook 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.
To 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.
Preheat oven to 350 degrees F (175 degrees C).
Prepare 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.
Stir the basil into the remaining spaghetti sauce. Carefully pour
or ladle spaghetti sauce over the white sauce, trying to layer the
sauces without mixing.
Cover and bake for 40 minutes. Remove from oven, uncover and
sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes
Servings: 8
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