Hi, I am Joana. Today, I’m gonna show you how to make mimi’s stuffed manicotti recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mimi’s Stuffed Manicotti Recipe
Mimi’s Stuffed Manicotti is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Mimi’s Stuffed Manicotti is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have mimi’s stuffed manicotti using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mimi’s Stuffed Manicotti:
- Take 2 TBS olive oil
- Make ready 1/2 cup chopped onions
- Take 6 cloves garlic finely chopped
- Prepare 1 LB ground beef
- Take to taste Salt
- Prepare 10 oz package frozen chopped spinach, thawed and drained
- Get 12 oz package Manicotti shells
- Make ready 2 cups Ricotta cheese
- Prepare 2 eggs, beaten
- Take 3 cups spaghetti sauce, divided
- Make ready 2 TBS butter
- Make ready 2 TBS flour
- Prepare 2 tablespoons chicken bouillon granules
- Prepare 2 cups Half and Half
- Take 1/4 cup chopped fresh parsley
- Take 1 TBS chopped fresh Basil
- Get 1/2 cup grated Parmesan cheese
Instructions to make Mimi’s Stuffed Manicotti:
- Preheat oven to 350 degrees
- 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 cbled. Season with salt and set aside to cool.
- 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.
- 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.
- 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 bes 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.
- 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.
- Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.
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