Manicotti alla Romana
Ingredients
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2 tablespoons olive oil
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½ 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
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3 cups spaghetti sauce, divided
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 tablespoons chicken bouillon granules
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2 cups half-and-half
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¼ cup chopped fresh parsley
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1 tablespoon chopped fresh basil
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½ cup grated Parmesan cheese
Instructions
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Heat oil in a large skillet over medium heat. Sauté onions until translucent, then add garlic and cook for 1 minute. Stir in ground beef and cook until browned and crumbled. Season with salt, then set aside to cool.
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Prepare spinach according to package instructions. In a separate pot, bring salted water to a boil. Add manicotti shells and cook for half the time indicated on the package. Drain, then cover with cold water to stop cooking and prevent cracking.
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Combine the cooked spinach and ricotta with the ground beef mixture. Once the mixture has cooled, stir in the beaten eggs. Spread 1/4 cup of spaghetti sauce in the bottom of a 9x13-inch baking dish. Gently drain the manicotti shells and carefully stuff each with the meat and cheese filling. Arrange the stuffed shells in the prepared dish. Cover the dish lightly with plastic wrap or a damp cloth to avoid cracking the shells.
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Preheat the oven to 350°F (175°C).
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To make the white sauce, melt butter in a small saucepan over medium heat. Add flour and chicken bouillon, then increase the heat to medium-high. Cook, stirring constantly, until it bubbles. Gradually stir in half-and-half, bring to a boil, and cook for another minute. Remove from heat, then stir in parsley. Pour the white sauce evenly over the stuffed manicotti shells.
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Mix basil into the remaining spaghetti sauce. Carefully layer the spaghetti sauce over the white sauce, trying not to mix the two.
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Cover the dish with foil and bake for 40 minutes. Remove the foil, sprinkle with Parmesan cheese, and bake uncovered for an additional 10 minutes.
Nutritional Information (per serving)
| 612 | Calories |
| 30g | Fat |
| 59g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 7 | |
| Calories 612 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 13g | 66% |
| Cholesterol 134mg | 45% |
| Sodium 992mg | 43% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 6g | 21% |
| Total Sugars 13g | |
| Protein 28g | 55% |
| Vitamin C 9mg | 10% |
| Calcium 250mg | 19% |
| Iron 5mg | 26% |
| Potassium 868mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5