Ingredients:
- 1/2 cup chopped onion
- 4 large cloves garlic, minced
- 1 pound ground beef or sausage
- salt to taste
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (8 ounce) package manicotti shells
- 2 cups ricotta cheese
- 2 eggs, beaten
- 3 cups Spaghetti sauce or more deciding on personal preference of 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
- 1/2 cup grated Parmesan cheese
Directions:
- Brown the ground beef or sausage with onions and garlic. 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 spaghetti sauce in the bottom of a 9x13 inch baking dish so it just covers the bottom. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish.
- 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 1-2 minutes, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
- 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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