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Manicotti Alla Romana

Features:
  • Non Veg
Cuisine:
  • 1 hr 50 mins
  • Serves 7
  • Medium

Ingredients

How to Make Manicotti Alla Romana

  • Make sure that you heat oil in a large skillet over medium heat.
  • Properly sauté the onions until golden brown.
  • Add garlic and sauté for a minute and then mix ground beef.
  • Cook all these until you get a nice crispy texture on all them.
  • Begin cooking spinach.
  • Bring a pot of water to boil.
  • Add manicotti shells and parboil until you feel they’ve gotten tender.
  • Drain and cover them with cold water in order to prevent the shells from cracking.
  • Add the cooked spinach and ricotta cheese to the ground beef mixture.
  • When the mixture has cooled, add beaten eggs.
  • Spread ¼ cup of spaghetti sauce under the baking dish.
  • Drain the manicotti shells and stuff each one with the meat mixture.
  • Place the shells in a separate dish.
  • Cover the dish with plastic wrap.
  • Preheat the oven to 350 degrees F (175 degrees C)
  • Prepare the white sauce by melting butter in a pan.
  • Add flour and chicken bouillon and cook the mixture until it comes to boil.
  • Keep stirring and then add parsley when you get the right thickness.
  • Pour this mixture over the stuffed shells.
  • Add the basil to the remaining sauce.
  • Mix the spaghetti sauce with the white sauce.
  • Cover it all and bake for 40 minutes.
  • Remove from the oven and sprinkle with parmesan cheese.
  • Now bake uncovered for 110 more minutes.
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