How to Make Award-winning Mimi's Stuffed Manicotti

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mimi's stuffed manicotti. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Mimi's Stuffed Manicotti is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Mimi's Stuffed Manicotti is something that I’ve loved my whole life. They’re fine and they look fantastic.

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. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mimi's stuffed manicotti using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mimi's Stuffed Manicotti:

1. Get 2 TBS olive oil
2. Prepare 1/2 cup chopped onions
3. Prepare 6 cloves garlic finely chopped
4. Get 1 LB ground beef
5. Take to taste Salt
6. Make ready 10 oz package frozen chopped spinach, thawed and drained
7. Make ready 12 oz package Manicotti shells
8. Prepare 2 cups Ricotta cheese
9. Take 2 eggs, beaten
10. Make ready 3 cups spaghetti sauce, divided
11. Make ready 2 TBS butter
12. Make ready 2 TBS flour
13. Prepare 2 tablespoons chicken bouillon granules
14. Prepare 2 cups Half and Half
15. Prepare 1/4 cup chopped fresh parsley
16. Make ready 1 TBS chopped fresh Basil
17. Prepare 1/2 cup grated Parmesan cheese

Cook manicotti according to package directions; drain. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano and thyme; bring to a boil. This has all the good stuff - ricotta, mozzarella, eggs and parmesan.

Instructions to make Mimi's Stuffed Manicotti:

1. Preheat oven to 350 degrees
2. 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.
3. Cook spinach according to package directions. Meanwhile, 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 the shells from cracking.
4. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 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.
5. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
6. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
7. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Stir in the tomato sauce, oregano and thyme; bring to a boil. This has all the good stuff - ricotta, mozzarella, eggs and parmesan. Season with salt and pepper and stuff this yummy stuffing into pre-cooked manicotti. Pour on your favorite tomato sauce and bake. This recipe is pretty quick and easy, that's why I like it.

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