Spinach-Stuffed Manicotti |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 1/2 pound ground beef | 2 cloves garlic, crushed | 1 tablespoon olive oil |
| 1 (10-ounce) package frozen chopped spinach, thawed and drained | 1 (16-ounce) carton ricotta cheese | 1 cup grated Romano cheese |
| 3 eggs, beaten | 1/2 cup Italian-seasoned breadcrumbs | 1 teaspoon dried whole oregano |
| 1/4 teaspoon salt | 1/4 teaspoon pepper | 1/8 teaspoon ground nutmeg |
| 1 (8-ounce) package manicotti shells | 3 cups commercial spaghetti sauce | 1/4 cup grated Parmesan cheese |
| additional grated Parmesan cheese | ||
| 1 | Cook ground beef and garlic in olive oil in a large skillet until meat is browned, stirring to crumble meat; drain. Add spinach, ricotta cheese, Romano cheese, eggs, breadcrumbs, oregano, salt, pepper, and nutmeg; stir well. |
| 2 | Cook manicotti shells according to package directions; drain. |
| 3 | Stuffed manicotti shells according to package directions; drain. |
| 4 | Stuff manicotti shells with spinach mixture, and place in a greased 13x9x2-inch baking dish. Pour spaghetti sauce over stuffed manicotti shells, and sprinkle with 1/4 cup Parmesan cheese. Cover and bake at 350 F. for 30 minutes or until shells are thoroughly heated. Serve manicotti with additional grated Parmesan cheese. |