Veal Manicotti Florentine

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[{"selector":"#anim-7f248511-5186-4eda-bd59-d94b4282dd3f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-34222ec1-7b95-4baf-81b4-10aff64278a4","keyframes":{"transform":["translate3d(-150%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Ricotta and veal stuffed manicotti shells over a bed of sauteed greens and smothered in a homemade blush sauce. See full recipe

Veal Manicotti Florentine is classic comfort food and this recipe is the perfect introduction.

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Ingredients

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Preheat the oven to 350 degrees F.

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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

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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.

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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.

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