Veal or Turkey and Spinach Manicotti (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 105 Minutes |
Ready In: 115 Minutes Servings: 4 |
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Ingredients:
2 tablespoons evoo |
2 pounds ground veal or ground turkey breast |
salt and pepper |
1 medium onion, very finely chopped |
4 cloves garlic, minced or finely chopped |
1/2 cup dry white wine |
4 cups passata (italian tomato puree in glass jars) or canned tomato puree |
1 package organic frozen chopped spinach, thawed and drained |
4 tablespoons butter |
3 tablespoons flour |
2 cups milk |
nutmeg |
1 box manicotti pasta tubes |
one 5-ounce container soft cheese with herbs, such as boursin |
1 cup shredded parmigiano-reggiano |
Directions:
1. Defrost the spinach in the microwave, wring dry and separate.
2. Heat the EVOO in a pan over medium-high heat. Pat the meat dry, and then add to the pan and lightly brown while you crumble. Sprinkle with salt and pepper. . Add the onions and garlic and cook 10 minutes more, stirring occasionally. Deglaze the pan with the wine, stir and add 2 cups tomato puree, followed by the spinach. Stir, reduce heat to a low simmer and simmer 15 to 20 minutes.
3. Pour the remaining 2 cups tomato puree into a casserole.
4. Melt the butter in saucepot over medium to medium-high heat. Whisk in the flour for 1 minute. Then add the milk, bring to a bubble, season with salt, pepper and nutmeg, and cook until it's thick enough to coat a spoon. Stir in the soft cheese.
5. Working over the casserole dish, fill the manicotti with the meat using a spoon. Top the manicotti with the white sauce and Parmesan. Cover with parchment and foil and cool or bake off. Bake, covered, at 375 degrees F for 40 minutes from fresh, or bake 1 hour from cold to heat through and cook the pasta. Then uncover and bake until brown and bubbly, about 20 minutes more.
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