austinmommy740
Beginner
Joined: 26 Jan 2006
Posts: 8
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| Posted: Fri Mar 10, 2006 10:21 pm Post subject: Yummy recipe for Italian Food Lovers!! Manicotti Alla Romana |
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I decided to try this recipe the other day and it turned out reaaally good!!  I made two changes, I used my home-made spagetti sauce and italian sausage instead of the ground beef that this recipe calls for. It was delicious, though it takes time to make, but if you're the kind of person that likes to try new dishes and spend some time in your kitchen cooking, then you wouldn't mind try this one at all. I love to cook, and I love to try different dishes that sound!!!
http://pasta.allrecipes.com/az/MnicttillRmn.asp
Manicotti Alla Romana
Submitted by: Mark Blau
Rated: 5 out of 5 by 164 members Prep Time: 1 Hour
Cook Time: 50 Minutes Ready In: 1 Hour 50 Minutes
Yields: 7 servings
INGREDIENTS:
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
DIRECTIONS:
1. 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.
2. 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.
3. 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.
4. Preheat oven to 350 degrees F (175 degrees C).
5. 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.
6. 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.
7. 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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