Baked Manicotti Recipe

How to Make Baked Manicotti

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Sauté 1 medium onion (chopped) and 3 cloves garlic (minced) until softened. Add 1 pound ground Italian sausage and 1/2 pound ground beef; cook until browned and crumbled, breaking it up with a spoon.
3. Cook 12 manicotti shells according to package directions, reducing cooking time by half. Drain immediately and rinse under cool water to stop cooking. Set aside.
4. Add 10 ounces fresh spinach (chopped) and 2 cups ricotta cheese to the sausage mixture. Stir to combine. Remove from heat and let cool slightly.
5. Gently stir in 2 large eggs (beaten).
6. Spread 1 cup of your favorite pasta sauce in the bottom of a 9x13 inch baking dish.
7. Gently stuff each manicotti shell with the meat and cheese mixture and arrange them in the prepared baking dish.
8. Preheat oven to 350°F (175°C).
9. **Prepare White Sauce:** Melt 4 tablespoons butter in a small saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and 1/2 cup chicken bouillon (reduce amount if sensitive to salt).
10. Increase heat to medium-high and cook, stirring constantly, until the mixture thickens and bubbles.
11. Gradually whisk in 2 cups heavy cream (or half-and-half). Bring to a simmer, stirring constantly, for 1 minute.
12. Remove from heat and stir in 1/4 cup chopped fresh parsley.
13. Stir 1 teaspoon dried basil into the remaining 1 cup of pasta sauce.
14. Pour or ladle the white sauce evenly over the stuffed manicotti shells.
15. Carefully layer the basil-infused red sauce over the white sauce, trying not to mix the layers.
16. Cover the baking dish and bake for 40 minutes.
17. Remove from oven, uncover, and sprinkle generously with 1/2 cup grated Parmesan cheese.
18. Bake, uncovered, for another 10 minutes, or until heated through and bubbly.
19. Let stand for 5-10 minutes before serving.