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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This classic casserole is terrific to serve at more casual Christmas gatherings. It's so special because it features both a white and red sauce. Ingredients:
2 cups water |
1 can (6 ounces) tomato paste |
1 tablespoon sugar |
1 tablespoon worcestershire sauce |
manicotti: |
1 pound ground beef or johnsonville® mild ground italian sausage |
1 garlic clove, minced |
1 package (10 ounces) fresh spinach |
3 tablespoons grated parmesan cheese |
2 tablespoons half-and-half cream |
1 egg, lightly beaten |
1 tablespoon dried parsley flakes |
salt and pepper to taste |
1 package (8 ounces) manicotti shells, cooked and drained |
white sauce: |
1/4 cup butter |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
2 cups milk |
Directions:
1. In a saucepan, combine the water, tomato paste, sugar and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, in a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain and set aside.
2. Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until wilted. Drain on paper towels; finely chop. Add to beef. Stir in the Parmesan cheese, cream, egg, parsley, salt and pepper. Stuff into manicotti shells. Spread 1 cup of the tomato sauce in a greased 13-in. x 9-in. baking dish. Place manicotti over sauce.
3. For white sauce, melt butter in a small saucepan. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over manicotti. Top with remaining tomato sauce.
4. Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand for 5 minutes before serving. Yield: 6 servings.
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