Sausage & Spinach Stuffed Manicotti
| Prep Time: 75 min | Serves: 7 |
| Cooking Time: 25 min | Yield: 14 Shells |
This recipe is so special I serve it to company. It is so easy to make too.—Cookie Curci-Wright, San Jose, California *** c/o Taste of Home http://www.tasteofhome.com/Recipes/Stuffed-Manicotti 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.
Ingredients
manicotti:- 1 lb Medium Ground Beef
- 15 oz Spinich
- 1/2 cup Breadcrumbs
- 1/2 cup Parm Cheese
- 1 egg egg
- 12 oz Shells Pasta
- 1 cup Onions
- 1/2 medium raw Green-bell Pepper
- 3 tbsp Olive Oil
- 2 Garlic Clove
- 29 oz Tomato Sauce
- 3/4 cup Tap Water
- 1 tsp Oregano
- 1/2 tsp Basil, Dried
- 1/2 tsp Salt*
- 1/4 tsp Pepper*
- 1 1/2 lb Ground Beef*
- 1/2 medium Onion, Raw
- 2 cloves Garlic Clove
- 10 oz Chopped Spinach (frozen)
- 3/4 cup Parmesan Grated Cheese
- 3 egg
- 1 tsp Oregano, Dried
- 1/2 tsp Salt
- 1/4 tsp Pepper, Black
- 3/4 cup Part-skim Shredded Mozzarella Cheese
- 3/4 cup Red Wine, Dry
Directions
manicotti: cook
***First 10 Ingredients AND RED WINE are for the Sauce
***Next 11 are the stuffed manicotti
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 @ 2 Shells /person.