Manicotti Alla Romana
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recipe
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Ingredients:
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2 tablespoons olive oil
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1/2 cup chopped onion
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6 cloves garlic, finely chopped
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1 pound ground beef
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salt to taste
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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1 (12 ounce) package manicotti shells
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2 cups ricotta cheese
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2 eggs, beaten
Directions:
- Heat oil in a large skillet over medium heat.Saute onions until translucent.Saute 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 more.
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