Recipe Manicotti Alla Romana (Pasta)

Required Ingredients:

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 6 cloves garlic, finely chopped
• 1 pound ground beef
• 1 tablespoon salt, or to taste
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (12 ounce) package manicotti shells
• 2 cups ricotta cheese
• 2 eggs, beaten
• 3 cups spaghetti sauce, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 tablespoons chicken bouillon granules
• 2 cups half-and-half
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/2 cup grated Parmesan cheese

Preparing/Cooking:

• Heat oil in a large skillet over medium heat.
• Saute onions until translucent.
• Saute garlic for 1 minute and stir in ground beef.
• Cook until well browned and crumbled.
• Season with salt and set aside to cool.
• Cook spinach according to package directions.
• Meanwhile, bring a large pot of lightly salted water to a boil.
• Add manicotti shells and parboil for half of the time recommended on the package.
• Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
• To the ground beef mixture add the cooked spinach and ricotta cheese.
• When the mixture is cool, add the beaten eggs.
• Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish.
• Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish.
• Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
• Preheat oven to 350 degrees F (175 degrees C).
• Prepare the white sauce by melting the butter in a small saucepan over medium heat.
• Stir in flour and chicken bouillon.
• Increase heat to medium-high and cook, stirring constantly, until it begins to bubble.
• Stir in half and half and bring to a boil, stirring frequently.
• Cook for 1 minute, stirring constantly.
• Remove from heat and stir in parsley.
• Pour or ladle the sauce evenly over the stuffed shells.
• Stir the basil into the remaining spaghetti sauce.
• Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
• Cover and bake for 40 minutes.
• Remove from oven, uncover and sprinkle with Parmesan cheese.
• Bake, uncovered, for 10 minutes more.

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