Mama’s Meaty Manicotti

Ingredients

12 manicotti shells (save plastic storage trays from box)

1 pound hamburger

1 small onion, finely diced

2 garlic cloves, finely minced

½ teaspoon salt

⅛ teaspoon pepper

1 cup fresh spinach leaves, torn into pieces

1 (28 oz) can San Marzano peeled tomatoes

3 garlic cloves, finely minced

1 teaspoon sugar

1 teaspoon Italian seasoning

½ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon salt

½ teaspoon pepper

2 tablespoons extra virgin olive oil

1 (6 oz) can tomato paste

⅛ cup parmesan cheese, shredded

½ cup half and half

1 (15 oz) container ricotta cheese

½ cup Parmigiano-Reggiano cheese, grated

1 cup mozzarella cheese, grated

6 fresh basil leaves, torn

¼ teaspoon nutmeg

½ teaspoon salt

⅛ teaspoon pepper

2 eggs, lightly beaten

½ cup Parmesan-Reggiano cheese, grated

½ cup mozzarella cheese, grated

Preparation

Bring a large pot of water to a boil. Salt the water and cook the manicotti tubes until they are just shy of al dente, about 5 to 6 minutes. Drain, and place them back individually into the plastic storage trays they came in and let cool.

For the sauce: In a large skillet over medium heat, brown together the hamburger, onion, garlic, salt and pepper. Stir in the spinach leaves and stir for 2 minutes until wilted. Drain and set aside to cool slightly.

In a food processor or blender, combine the canned tomatoes, garlic, sugar, Italian seasoning, garlic powder, onion powder, salt, pepper and the olive oil. Blend until smooth, and place the sauce in a medium sized pot. Add in the tomato paste, Parmesan cheese, half and half and let simmer on low for 20 minutes, stirring occasionally. Stir in half of the hamburger mixture. Pour half of the sauce into large 9x13” baking dish.

Preheat oven to 375°F.

For the filling: In a large bowl, mix together the ricotta, ½ cup Parmesan, 1 cup mozzarella, basil, nutmeg, salt, pepper and the other half of the hamburger mixture. Taste to adjust seasonings before adding the eggs. Stir in the eggs and spoon the filling into 2 large quart size plastic food storage bags (makes it easier than a ton of filling in one). Trim the corner about a ¼ inch. Pipe the filling into the manicotti, using your fingers to gently push the mixture towards the other end, and put it in the baking dish. Cover the casserole with the remaining sauce, Parmesan and mozzarella. Cover with foil and you can store it for a make-ahead meal (if desired). When ready to eat, place the pan into the preheated oven and bake until brown and bubbly, about 30 to 35 minutes.