Sunday, November 27, 2016

Ronnie grisanti's manicotti

1 package manicotti pasta, cooked,drained, cool
2 pounds beef
1/4 pound Italian sausage, removed from casing
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 can spinach, cooked, drained
2 eggs, beaten
1/4 cup Romano cheese
1 cup bread crumbs
1 1/2 cups Grisanti's spaghetti sauce (recipe follows)
1 cup cheese sauce (Romano or Jarlsberg)

Boil Manicotti shells according to package directions. Drain and cool .

Saute first six ingredients. Crumbling meat. Remove from heat. 

Add spinach, eggs, Romano and bread crumbs. Stir until mixed.

Stuff meat mix into manicotti shells. Place in buttered casserole dish in a single layer. Top with spaghetti sauce. I use Grisanti's recipe. But you may use sauce with no meat. Top with cheese sauce. I make cheese sauce with a white cheese rather than yellow.

Bake for 30 minutes at 375 degrees.

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