Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 tablespoons olive oil
1/2 cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
1 tablespoon salt, or to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package manicotti shells
2 cups ricotta cheese
2 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
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 cup grated Parmesan cheese
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 350F. 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.
Manicotti Alla Romana 136

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