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1
Defrost the spinach in the microwave, wring dry and separate.
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2
Heat the EVOO in a pan over medium-high heat.
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3
Pat the meat dry, and then add to the pan and lightly brown while you crumble.
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4
Sprinkle with salt and pepper.
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5
.
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6
Add the onions and garlic and cook 10 minutes more, stirring occasionally.
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7
Deglaze the pan with the wine, stir and add 2 cups tomato puree, followed by the spinach.
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8
Stir, reduce heat to a low simmer and simmer 15 to 20 minutes.
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9
Pour the remaining 2 cups tomato puree into a casserole.
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10
Melt the butter in saucepot over medium to medium-high heat.
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11
Whisk in the flour for 1 minute.
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12
Then add the milk, bring to a bubble, season with salt, pepper and nutmeg, and cook until it's thick enough to coat a spoon.
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13
Stir in the soft cheese.
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14
Working over the casserole dish, fill the manicotti with the meat using a spoon.
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15
Top the manicotti with the white sauce and Parmesan.
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16
Cover with parchment and foil and cool or bake off.
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17
Bake, covered, at 375 degrees F for 40 minutes from fresh, or bake 1 hour from cold to heat through and cook the pasta.
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18
Then uncover and bake until brown and bubbly, about 20 minutes more.
