Ingredients:
2 tablespoons olive oil
1/2 cup onions, 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
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
Directions:
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.
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.
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.
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.
Spread 1/2 cup spaghetti sauce in the bottom of a 10×14 baking dish.
Gently stuff the manicotti with meat mixture, placing in baking dish. Keep the manicotti covered while working.
Spoon the white sauce evenly over the manicotti.
Spoon the remaining red sauce over the white sauce, being careful not to mix the two.
Cover with foil and bake at 350 degrees for 40 minutes.
Sprinkle the mozzarella and romano cheeses on top and bake, uncovered, 10 more minutes or till cheese is melted.
Servings: 8-10
Time preparation: 30 min.
Time total: 80 min.