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1
Saute/fry onion and garlic in extra virgin olive oil till onion is soft and translucent/soft.
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2
In a medium sided skillet, stir in herbs, salt, tomato sauce, tomatoes and balsamic vinegar.
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3
Simmer, stirring occasionally, for 15 min.
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4
Keep warm.
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5
Boil manicotti, several at a time, according to package directions in a large amount of boiling salted water.
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6
Lift out carefully using a slotted spoon so as not to break them.
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7
Place in a pan of cool water till ready to fill.
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8
Shape grnd beef into a large pattie in a skillet.
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9
Brown five min on each side, then break up into small chunks.
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10
Allow to cold.
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11
Stir in 1 teaspoon salt, optional walnuts or possibly pine nuts, 1 egg and half of the spinach.
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12
Combine ricotta with 1 egg, Parmesan cheese and remaining spinach in a medium sized bowl.
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13
Before filling, place each manicotti onto a paper towel and allow to drain well.
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14
Fill each manicotti with a mix consisting of half of the meat mix and half of the ricotta cheese mix using a long handled tsp..
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15
Spoon two c. of the warm tomato sauce into the bottom of a baking dish that has been brushed with extra virgin olive oil.
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16
Spread proportionately.
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17
Arrange filled manicotti in dish over sauce.
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18
Spoon remaining sauce over manicotti; cover with foil.
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19
Bake in a 350
