Veal Stuffed Manicotti
Immerse yourself in the comforting flavors of our Stuffed Manicotti recipe, featuring pasta filled with a delectable blend of ground veal, cheese and spinach. Topped with rich marinara blush sauce, this dish is perfect for a satisfying family dinner or a cozy night in.
Servings: 4 servings
Calories: 1005kcal
Ingredients
- 1 8 oz box manicotti shells
- 1 lbs ground veal
- salt and ground black pepper
- 3 tbsp olive oil divided
- 1/2 onion chopped
- 1 carrot chopped
- 1/4 red pepper seeded and chopped
- 1/4 green pepper seeded and chopped
- 2 cloves garlic minced
- 2 tbsp flour
- 2 tbsp butter
- 1/4 cup white wine
- 1 teas lemon juice
- 1 cup heavy cream
- 1 cup marinara sauce divided
- 15 oz ricotta cheese
- 2 tbsp 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 tbsp 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 1/2 cup of marinara sauce.
- Meanwhile, whisk together the ricotta and parsley. Stir in the cooked ground veal.
- Spoon the remaining 1/2 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
Calories: 1005kcal | Carbohydrates: 65g | Protein: 46g | Fat: 61g | Saturated Fat: 31g | Cholesterol: 243mg | Sodium: 629mg | Potassium: 1228mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8980IU | Vitamin C: 40.6mg | Calcium: 355mg | Iron: 4.4mg