Manicotti Alla Romana Recipe

Name: Manicotti Alla Romana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 2 tablespoons olive oil; 1/2 cup onion, finely chopped; 3 garlic cloves, minced; 1/2 lb ground beef (I use venison); 1/2 lb ground pork; 1 teaspoon salt (to taste); 1 teaspoon italian seasoning; 1 lb frozen chopped spinach, thawed; 2 cups cottage cheese; 2 eggs; White sauce; 2 tablespoons butter; 2 tablespoons flour; 2 teaspoons chicken bouillon granules; 2 cups half-and-half; 1/4 cup fresh parsley, chopped or 2 tablespoons parsley, dried; 12 ounces manicotti; 3 cups spaghetti sauce, divided (I make my own or use prego); 2 cups mozzarella cheese, shredded; 1/2 cup romano cheese, grated

Servings: persons

Filling
2 tablespoons olive oil
1/2 cup onion, finely chopped
3 garlic cloves, minced
1/2 lb ground beef (I use venison)
1/2 lb ground pork
1 teaspoon salt (to taste)
1 teaspoon italian seasoning
1 lb frozen chopped spinach, thawed
2 cups cottage cheese
2 eggs
White sauce
2 tablespoons butter
2 tablespoons flour
2 teaspoons chicken bouillon granules
2 cups half-and-half
1/4 cup fresh parsley, chopped or 2 tablespoons parsley, dried
12 ounces manicotti
3 cups spaghetti sauce, divided (I make my own or use prego)
2 cups mozzarella cheese, shredded
1/2 cup romano cheese, grated

1
To prepare the filling: Saute onions in oil over medium heat until soft. Add garlic, saute 1 minute. Remove from pan to a large bowl. Brown meat in same skillet; season with salt and Italian seasoning. Drain and cool.
2
Cook spinach in microwave, covered, with a little water for 2-3 minutes. Drain well and add to the bowl with onions, along with the eggs, cottage cheese and meat. Mix well.
3
To prepare the white sauce: melt the butter in a saucepan over medium low heat. Whisk in the flour and bouillon granules till lumps are gone. Slowly add the half and half. Bring to a simmer, stirring constantly until thickened. Remove from heat and stir in parsley.
4
Cook manicotti shells in boiling salted water for half the time indicated on package (5 minutes.) Drain and cover with a damp towel to prevent shells from drying and cracking.
5
Spread 1/2 cup spaghetti sauce in the bottom of a 10x14 baking dish.
6
Gently stuff the manicotti with meat mixture, placing in baking dish. Keep the manicotti covered while working.
7
Spoon the white sauce evenly over the manicotti.
8
Spoon the remaining red sauce over the white sauce, being careful not to mix the two.
9
Cover with foil and bake at 350 degrees for 40 minutes.
10
Sprinkle the mozzarella and romano cheeses on top and bake, uncovered, 10 more minutes or till cheese is melted.

1110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Filling, 2 tablespoons olive oil, 1/2 cup onion, finely chopped, 3 garlic cloves, minced, and more.

Yes, Manicotti Alla Romana falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Manicotti Alla Romana

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