Manicotti Italian Casserole
garlic cloves, minced
pound beef, ground
teaspoon olive oil
tablespoon butter, cut into small cubes
manicotti pasta shells
medium onion, peeled and coarsely chopped
fresh mushrooms, sliced
frozen spinach, chopped
cups mozzarella cheese, shredded
cup Parmesan cheese (grated)
whole-milk ricotta cheese, grated
teaspoon fennel seeds
tablespoon fresh Italian parsley leaves, chopped
cups marinara sauce
teaspoon black pepper, ground
teaspoon nutmeg, ground
pepperoni, thin sliced (optional)
How to Make Manicotti Italian Casserole
- Preheat oven at 175 °C.
- Heat a medium-sized saucepan over a stove.
- Add a teaspoon of olive oil, ground beef, garlic, and onion. Cook for 10 minutes at low heat until the onion pieces turn translucent.
- Add fennel seeds, tomatoes, mushrooms, basil, salt, and pepper. Stir and bring to a boil.
- Remove the saucepan from the stove.
- Meanwhile, mix half of Parmesan cheese, spinach, mozzarella cheese, and nutmeg powder in a bowl. Set it aside.
- Boil salted water in a large cooking pot.
- Add manicotti and cook for no more than 5 minutes until it slightly softens.
- Take a large baking sheet and brush it with a teaspoon of olive oil.
- Transfer the manicotti to the oiled baking sheet.
- Fill the manicotti shells with the spinach mixture and pour beef sauce over the shells.
- Add pepperoni and the remaining Parmesan cheese.
- Cover and bake for an hour in the oven until the shells turn tender.
- Serve and enjoy!
- The laborers involved in the construction of the Egyptian pyramids used to eat garlic to enhance their strength.
- Garlic is believed to keep vampires and evil spirits away.
- The National Garlic Day is celebrated on April 19th.
To get rid of the garlic smell, rub your hands with a stainless steel object under cold water.