Stuffed Manicotti Time: 90 minutes
This is super easy but does require a long baking time. Plan on getting some chores
done or relaxing for a bit... Or have some friends over - just double the
recipe.
Could be made ahead and baked whenever...
1/2 lb ground beef (mince) 250 gr
1 9 oz pkg frozen spinach (250 - 300 gr)
3/4 cup ricotta cheese
2/3 cup shredded cheese - 3 oz, Monterey Jack would be good
1 can chunky tomato sauce - 15 oz 400gr
1 small can tomato sauce - 8 oz - 200 gr
2 tsp Worcestershire sauce
1/2 cup red wine
1 tsp basil
1 tsp oregano
1/2 tsp garlic powder
1/2 cup Parmesan cheese
6 - 8 large manicotti shells - uncooked, these do not have to be the 'no-cook' kind.
Thaw the spinach and squeeze dry. In bowl combine the spinach with the beef, cheeses, garlic and half of the herbs. In another bowl mix the tomato sauces, Worcestershire sauce, red wine and remaining half of herbs. In baking dish, large enough to hold the manicotti in one layer, pour 1 cup of the tomato sauce. With a teaspoon stuff the beef mixture into the manicotti shells (if you have a piping bag you can use that - if you have to ask, you don't have one), or just use your fingers. Try not to break the shells. As you fill them place them on top of the sauce. When all done pour the remaining sauce evenly over the top, sprinkle with Parmesan and cover with foil. Bake 75 minutes at 350F (180C) or until shells are tender - stick a knife in one to check. Serve with more Parmesan if you like.
Cooking for Two? Or more?
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