Veal Or Turkey And Spinach Manicotti
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
45
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
910 g
Ground Veal1
Salt1 medium
Onion (very finely chopped)4 cloves
Garlic (minced or finely chopped)1 cup
White Wine (dry)4 tbsps
Butter3 tbsps
Flour2 cups
Milk1
NutmegDirections:
1
Defrost the spinach in the microwave, wring dry and separate
2
Heat the EVOO in a pan over medium-high heat
3
Pat the meat dry, and then add to the pan and lightly brown while you crumble
4
Sprinkle with salt and pepper
5
Add the onions and garlic and cook 10 minutes more, stirring occasionally
6
Deglaze the pan with the wine, stir and add 2 cups tomato puree
7
Stir, reduce heat to a low simmer and simmer 15 to 20 minutes
8
Pour the remaining 2 cups tomato puree into a casserole
9
Melt the butter in saucepot over medium to medium-high heat
10
Whisk in the flour for 1 minute
11
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
12
Stir in the soft cheese
13
Working over the casserole dish, fill the manicotti with the meat using a spoon
14
Top the manicotti with the white sauce and Parmesan
15
Cover with parchment and foil and cool or bake off
16
Bake, covered, at 375 degrees F for 40 minutes from fresh, or bake 1 hour from cold to heat through and cook the pasta
17
Then uncover and bake until brown and bubbly, about 20 minutes more