Manicotti Alla Romana
Manicotti Alla Romana might be just the main course you are searching for. This recipe serves 8 and costs $2.04 per serving. One portion of this dish contains around 31g of protein, 37g of fat, and a total of 634 calories. This recipe from Allrecipes requires olive oil, garlic, frozen spinach, and flour. This recipe is liked by 423 foodies and cooks. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is excellent. Similar recipes include Gnocchi Alla Romana, Crostini Alla Romana, and Spiedini Alla Romana.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 50 minutes
Ingredients:
2 tablespoons butter
2 tablespoons chicken bouillon granules
2 eggs, beaten
2 tablespoons all-purpose flour
1 tablespoon chopped fresh basil
1/4 cup chopped fresh parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 cloves garlic, finely chopped
1 pound ground beef
2 cups half-and-half
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
2 cups ricotta cheese
salt to taste
1 (12 ounce) package manicotti shells
3 cups spaghetti sauce, divided
Equipment:
frying pan
pot
plastic wrap
baking pan
oven
sauce pan
ladle
Cooking instruction summary:
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 350 degrees F (175 degrees C). 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. Kitchen-Friendly View
Step by step:
1. Heat oil in a large skillet over medium heat.
2. Saute onions until translucent.
3. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
4. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil.
5. Add manicotti shells and parboil for half of the time recommended on the package.
6. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
7. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs.
8. 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.
9. Preheat oven to 350 degrees F (175 degrees C).
10. 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.
11. Remove from heat and stir in parsley.
12. Pour or ladle the sauce evenly over the stuffed shells.
13. 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.
14. Cover and bake for 40 minutes.
15. Remove from oven, uncover and sprinkle with Parmesan cheese.
16. Bake, uncovered, for 10 minutes more.
Nutrition Information:
covered percent of daily need
