Ingredients
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2 tablespoons olive oil
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1/2 cup finely chopped onion
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10 garlic cloves, finely chopped
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1 lb ground beef
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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1 (12 ounce) package manicotti
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1 1/2 lbs fresh ricotta cheese
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2 eggs, beaten
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1 (26 ounce) jar spaghetti sauce, divided
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 tablespoon chicken bouillon granule
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2 cups half-and-half
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1/4 cup chopped fresh parsley
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1 tablespoon chopped fresh basil
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1/2 cup grated parmesan cheese
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1 lb ground sausage
Instructions
- Heat oil in a large skillet over medium heat.
- Saute onions, garlic, ground sausage, and beef until meat is well browned and crumbled.
- Prepare Manicotti shells as per package directions except cut the cook time in HALF.
- Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
- To the ground pork/beef mixture add the 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.
- Preheat oven to 350°F (175°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.