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Home Made Manicotti

2 tsp. olive oil
1/2 chopped onion
6 cloves garlic, finely chopped
1 lb. ground beef
1 lb. Italian turkey sausage
1 fresh bunch spinach
40 large pasta shells
2 cups ricotta cheese
2 eggs beaten
4 pint jars home made spaghetti sauce
4 T. butter
4 T. flour
2 tsp. chicken bouillon paste
4 cups half and half
1/4 cup chopped fresh parsley
1 T. chopped fresh basil
1 cup Parmesan cheese
8 oz Fresh Mozzarella Cheese 
This makes (2) 9X13 pans.  Make an extra and freeze one.  
Serves 5-6 per pan.

Bake at 350* for 60 minutes

1.  Heat oil in a large skillet over medium.  Saute onions till translucent.  Saute garlic for 1 min.  Add beef and turkey sausage.  Cook until browned.  Add spinach and cook until wilted. Set aside to cool.
2. Boil jumbo pasta shells, for half the time, plunge into cold water to keep the flexible.  
3.  Stir ricotta cheese and beaten eggs, into the beef mixture.
4.  Pour one pint size jar of spaghetti sauce per 9×13 pan to coat the bottom. Stuff 20 shells per pan with mixture.
5.  Prepare the white sauce by melting butter in a saucepan over medium heat.  Stir in bouillon paste and flour.  Keep stirring until it bubbles.  Add the half and half, parsley, and Parmesan cheese, stir until it thickens.  Ladle the mixture over the stuffed shells.
6.  Pour one pint spaghetti sauce over each pan on top of the white sauce.  Sprinkle basil over sauce.
7.  Layer fresh Mozzarella over the top and bake.


Linking up with:
Paisley Passions

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