STUFFED MANICOTTI
1 c. onion, chopped
4-5 cloves
garlic, minced
2 tbsp. olive oil
1/2 tsp. each basil, oregano, ground rosemary
1 tsp.
salt
1 tsp. balsamic vinegar
1 32 oz. can
tomato sauce
1 16 oz. can whole peeled
tomatoes
1 pkg. manicotti pasta
1 lb. ground beef
1/2 c. chopped walnuts or pine nuts (optional)
2 eggs
1 10 oz. pkg. frozen chopped spinach, thawed, drained
2 c. ricotta
cheese
1/2 c. Parmesan
cheese
1 8 oz. pkg. sliced mozzarella
Saute onion and
garlic in olive oil until onion is soft and translucent. In a medium sided skillet, stir in herbs,
salt,
tomato sauce,
tomatoes and balsamic vinegar. Simmer, stirring occasionally, for 15 minutes. Keep hot.
Boil manicotti, several at a time, according to package directions in a large amount of boiling
salted
water. Lift out carefully using a slotted spoon so as not to break them. Place in a pan of cold
water until ready to fill.
Shape ground beef into a large pattie in a skillet. Brown five minutes on each side, then break up into small chunks. Allow to cool. Stir in 1 tsp.
salt, optional walnuts or pine nuts, 1 egg and half of the spinach.
Combine ricotta with 1 egg, Parmesan
cheese and remaining spinach in a medium sized bowl.
Before filling, place each manicotti onto a paper towel and allow to drain well.
Fill each manicotti with a mixture consisting of half of the meat mixture and half of the ricotta
cheese mixture using a long handled teaspoon.
Spoon two cups of the hot
tomato sauce into the bottom of a baking dish which has been brushed with olive oil. Spread evenly.
Arrange filled manicotti in dish over sauce. Spoon remaining sauce over manicotti; cover with foil. Bake in a 350°F oven 30 minutes; uncover.
Arrange mozzarella
cheese slices on top. Bake 10 minutes longer or until
cheese melts.