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    Home » Recipes » Beef Recipes

    Veal Manicotti Florentine

    1 hr 15 mins | Yield 4 | April 12, 2018 | Updated: December 19, 2018 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Ricotta and veal stuffed manicotti shells over a bed of sauteed greens and smothered in a homemade blush sauce. Veal Manicotti Florentine is classic comfort food and this recipe is the perfect introduction.

    Veal Manicotti Florentine Recipe - GirlCarnivore.com

    Do you have a food memory that you have been chasing down? Sure, not everyone is on the food quest that I am, but we all have memories associated with food that we crave from time to time, and for me, this is a big one.

    There’s a small old school Italian restaurant in the middle of Wilmington Delaware. It’s a kind of small place with old paneling for walls, dark wooden tables, and paper placemats. But it’s the perfect place for a family style meal.  Mrs. Robino’s menu is loaded with exactly what you think should be on the menu, lasagnas and gnocchi, rabe and meatballs. But the item on the menu I always came back to was the veal cannelloni. A simple stuffed cannelloni shell loaded with ricotta and veal in a blush sauce. Something about it was just comforting.

    That’s where this Veal Manicotti Florentine Recipe got its inspiration. I did some hunting and pecking online and almost phoned in a call to a true Italian-American for the 4-1-1, but figured I’d give it a go on my own, with just the memory of the flavors to guide me for the time being.

    I’m not sure if I’d go as far as to call this recipe traditional, but in the GirlCarnivore Meat Labs, this was a hit.  (And trust me, it’s not that complicated).

    Veal Manicotti Florentine Recipe - GirlCarnivore.com

    Tools Used for Veal Manicotti Florentine

    Baking Dish

    Skillet

    Cheese grater


     

    Veal Manicotti Florentine Recipe - GirlCarnivore.com

     

    Veal Manicotti Florentine Recipe - GirlCarnivore.com
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    Veal Manicotti Florentine

    Ricotta and veal stuffed manicotti shells over a bed of sauteed greens and smothered in a homemade blush sauce. Veal Manicotti Florentine is classic comfort food and this recipe is the perfect introduction.
    Course: Main Course
    Cuisine: Italian
    Author: Kita Roberts
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Servings: 4 servings
    Calories: 1005kcal

    Ingredients

    • 1 8 oz box manicotti shells
    • 1 lbs ground veal
    • salt and ground black pepper
    • 3 tablespoon olive oil divided
    • ½ onion chopped
    • 1 carrot chopped
    • ¼ red pepper seeded and chopped
    • ¼ green pepper seeded and chopped
    • 2 cloves garlic minced
    • 2 tablespoon flour
    • 2 tablespoon butter
    • ¼ cup white wine
    • 1 teas lemon juice
    • 1 cup heavy cream
    • 1 cup marinara sauce divided
    • 15 oz ricotta cheese
    • 2 tablespoon freshly chopped parsley
    • Parmesan cheese for topping
    • 6 cups spinach

    Instructions

    • Preheat the oven to 350 degrees F.
    • Cook the pasta to al dente according to package directions. Drain and line on a baking sheet in a single layer until ready to use.
    • Cook the ground veal in a preheated skillet over medium-high heat until browned on all sides. Season with salt and pepper. Spoon into a bowl and set aside to cool.
    • In the now clean skillet, add 1 tablespoon olive oil and swirl to cover the pan. Add in the onion, carrot, and peppers and saute until softened 7 to 10 minutes.
    • Add in the garlic and cook 30 seconds until aromatic. Season with salt and pepper if needed.
    • Melt the butter into the pan and whisk in the flour to coat everything evenly.
    • Whisk in the wine and lemon juice and deglaze the pan as needed.
    • Slowly whisk in the heavy cream, being sure no heavy clumps remain. Reduce heat to low and simmer for 10 minutes, whisking often. Remove from heat. Stir in ½ cup of marinara sauce.
    • Meanwhile, whisk together the ricotta and parsley. Stir in the cooked ground veal.
    • Spoon the remaining ½ cup marinara sauce over the bottom of a baking dish.
    • Fill the manicotti evenly with the ricotta mixture and arrange each manicotti in the pan. Spoon 2 cups of the blush sauce over the manicotti and sprinkle parmesan on top.
    • Bake for 30 to 35 minutes until the sauce is bubbling. Remove from oven and allow to cool for 5 minutes before serving.
    • While the veal stuffed manicotti cools, pre-heat a skillet over medium heat. 
    • Add the olive oil and swirl to coat the pan. 
    • Add the spinach one cup at a time, tossing to coat the spinach and season with salt. 
    • Reduce the heat to low, cover and let the spinach wilt a few minutes. 
    • Arrange the wilted spinach onto serving plates and spoon manicotti's onto each dish.
    • Garnish with more chopped parsley if desired.

    Nutrition

    Nutrition Facts
    Veal Manicotti Florentine
    Amount Per Serving
    Calories 1005 Calories from Fat 549
    % Daily Value*
    Fat 61g94%
    Saturated Fat 31g194%
    Cholesterol 243mg81%
    Sodium 629mg27%
    Potassium 1228mg35%
    Carbohydrates 65g22%
    Fiber 4g17%
    Sugar 7g8%
    Protein 46g92%
    Vitamin A 8980IU180%
    Vitamin C 40.6mg49%
    Calcium 355mg36%
    Iron 4.4mg24%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    Veal Manicotti Florentine Recipe - GirlCarnivore.com

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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Kelly R says

      April 19, 2018 at 6:08 am

      A very interesting recipe this is. I am surely making it this evening.

      Reply

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