Manicotti Alla Romana

Name: Manicotti Alla Romana
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 Tbsps chicken bouillon granules; 2 eggs, beaten; 2 Tbsps all-purpose flour; 1 Tbsp chopped fresh basil; 59 milliliters chopped fresh parsley; 283 grams package frozen chopped spinach, thawed and drained; 6 cloves garlic, finely chopped; 454 grams ground beef; 473 milliliters half-and-half; 2 Tbsps olive oil; 118 milliliters chopped onion; 118 milliliters grated Parmesan cheese; 473 milliliters ricotta cheese; 8 servings salt to taste; 340 grams package manicotti shells; 710 milliliters spaghetti sauce, divided

Manicotti Alla Romana might be a good recipe to expand your main course recipe box. This recipe serves 8. One serving contains 634 calories, 31g of protein, and 37g of fat. If you have flour, half-and-half, basil, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

Heat oil in a large skillet over medium heat.

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Cooking Oil

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Frying Pan

Saute onions until translucent.

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Onion

Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.

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Ground Beef

Garlic

Salt

Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil.

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Spinach

Water

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Pot

Add manicotti shells and parboil for half of the time recommended on the package.

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Manicotti

Pasta Shells

Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.

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Pasta Shells

Water

To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs.

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Ricotta Cheese

Ground Beef

Spinach

Egg

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.

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Pasta Sauce

Manicotti

Cheese

Pasta Shells

Spread

Meat

Wrap

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Plastic Wrap

Baking Pan

Preheat oven to 350 degrees F (175 degrees C).

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Oven

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.

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Chicken Bouillon

Half And Half

Butter

All Purpose Flour

Sauce

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Sauce Pan

Remove from heat and stir in parsley.

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Parsley

Pour or ladle the sauce evenly over the stuffed shells.

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Stuffed Shells

Sauce

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Ladle

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.

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Pasta Sauce

Basil