Mama’s Meaty Manicotti is deliciously rich and creamy Italian seasoned meat and three-cheese gooey ricotta spinach stuffing.
Ingredients
- 12 manicotti shells (save plastic storage trays from box)
- 1 pound hamburger
- 1 small onion finely diced
- 2 garlic cloves finely minced
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 cup fresh spinach leaves torn into pieces
- 1 (28 oz) can San Marzano peeled tomatoes
- 3 garlic cloves finely minced
- 1 tsp sugar
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp extra-virgin olive oil
- 1 6 oz can tomato paste
- 1/8 cup Parmesan cheese shredded
- 1/2 cup half and half
- 1 (15 oz) container ricotta cheese
- 1/2 cup Parmigiano-Reggiano cheese grated
- 1 cup mozzarella cheese grated
- 6 fresh basil leaves torn
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 eggs lightly beaten
- 1/2 cup Parmesan-Reggiano cheese grated
- 1/2 cup mozzarella cheese grated
Servings:
Instructions
- Bring a large pot of water to a boil. Salt the water and cook the manicotti tubes until they are just shy of al dente, about 5 to 6 minutes. Drain, and place them back individually into the plastic storage trays they came in and let cool.
- For the sauce: In a large skillet over medium heat, brown together the hamburger, onion, garlic, salt and pepper. Stir in the spinach leaves and stir for 2 minutes until wilted. Drain and set aside to cool slightly.
- 3In a food processor or blender, combine the canned tomatoes, garlic, sugar, Italian seasoning, garlic powder, onion powder, salt, pepper and the olive oil. Blend until smooth, and place the sauce in a medium sized pot. Add in the tomato paste, Parmesan cheese, half and half and let simmer on low for 20 minutes, stirring occasionally. Stir in half of the hamburger mixture. Pour half of the sauce into large 9x13” baking dish.
- Preheat oven to 375°F.
- For the filling: In a large bowl, mix together the ricotta, ½ cup Parmesan, 1 cup mozzarella, basil, nutmeg, salt, pepper and the other half of the hamburger mixture. Taste to adjust seasonings before adding the eggs. Stir in the eggs and spoon the filling into 2 large quart size plastic food storage bags (makes it easier than a ton of filling in one). Trim the corner about a ¼ inch. Pipe the filling into the manicotti, using your fingers to gently push the mixture towards the other end, and put it in the baking dish. Cover the casserole with the remaining sauce, Parmesan and mozzarella. Cover with foil and you can store it for a make-ahead meal (if desired). When ready to eat, place the pan into the preheated oven and bake until brown and bubbly, about 30 to 35 minutes.
Recipe Notes
Source: Foodista.com
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