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Stuffed Manicotti

Stuffed Manicotti
This recipe is so special I serve it to company. It is so easy to make too.—Cookie Curci-Wright, San Jose, California
7 ServingsPrep: 1-1/4 hours Bake: 25 min.

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
© Taste of Home 2013

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Stuffed Manicotti (continued)

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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013