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Stuffed Manicotti Recipe

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This recipe is so special I serve it to company. It is so easy to make too.—Cookie Curci-Wright, San Jose, California

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Stuffed Manicotti Recipe

Prep: 1-1/4 hours Bake: 25 min.

Yield: 7 Servings

75 25 100

Ingredients

SPAGHETTI SAUCE:
1 medium onion, chopped
1/2 green pepper, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
3/4 cup water
3/4 cup dry red wine or water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
MANICOTTI:
1-1/2 pound ground beef
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed
3/4 cup grated Parmesan cheese, divided
3 eggs, lightly beaten
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) manicotti, cooked and drained
3/4 cup shredded part-skim mozzarella cheese

Directions

In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened.
Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly.
Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups)
for another recipe.
Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese.
Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 7 servings.

Nutritional Facts 1 serving (1 cup) equals 505 calories, 24 g fat (9 g saturated fat), 172 mg cholesterol, 976 mg sodium, 34 g carbohydrate, 4 g fiber, 35 g protein.

Originally published as Stuffed Manicotti in Reminisce Extra October 1993, p47

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Stuffed Manicotti

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(1-1) of 1 reviews

Reviewed on Dec. 03, 2010 by love2tastetasteofhome

I just finished making this recipe for company tomorrow night. We've had it in the past and I truly enjoy it b/c it is stuffed with meat! I have a hard time keeping the manicotti together after they are done cooking but once you put the sauce on top no one ever knows. It does take 2 hours for me to assemble and that was w/ ingredients already out and ready to go. This recipe is totally worth the effort. The recipe states to pour sauce over manicotti so it doesn't exactly turn out like the picture above.