Cookie Bookie

Manicotti

2 tablespoons olive oil
½ cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
1 tablespoon salt, or to taste
1 bunch spinach, leaves cleaned, blanched, squeezed dry and chopped
1 (12 ounce) package manicotti shells
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons chicken bouillon granules
2 cups half and half
2 cups parmesan cheese, divided
¼ cup fresh parsley, chopped
1 tablespoon fresh basil, chopped

Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.

Bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent shells from cracking.

To the ground beef mixture add the cooked spinach and ricotta cheese. When mixture is cool, add ½ cup parmesan cheese and the beaten eggs. Spread ¼ cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.

Preheat oven to 350 degrees.

Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken granules. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley and 1 cup parmesan. Pour or ladle the sauce evenly over the stuffed shells.

Stir the basil into the remaining spaghetti sauce. Carefuly pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.

Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with remaining parmesan cheese. Bake, uncovered for 10 minutes more.

Makes 6-8 servings
Ready in appx 1 hour 50 minutes