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Veal or Turkey and Spinach Manicotti

Photo: Veal or Turkey and Spinach Manicotti

TOTAL TIME: 1 hr 55 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 45 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

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
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Directions

Defrost the spinach in the microwave, wring dry and separate.

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.

Pour the remaining 2 cups tomato puree into a casserole.

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.

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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4

Newest Ratings and Reviews

Read all 7 reviews

  • on July 26, 2012

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    Excellent and easy! I actually mixed ground farm pork and ground turkey for our filling because that is what I had in the freezer. My entire family (12, 8, & 14 yo loved it. I am actually trying to eat lower carb, so I just ate the filling. We had quite a bit of filling left over, but it was devoured quickly. For those having trouble stuffing the manicotti: Don't cook the noodles at all or just cook for about 3 minutes in boiling water before stuffing them. It works either way and you will have little or no problem with splitting.

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  • on July 14, 2012

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    It was very good and my family enjoyed it. Filling up the manicotti noodles was a little harder than it looked--I split a few... I do think it needed a little more seasoning while the meat was cooking, but it was delicious, and the entire pan was devoured in one sitting! Thanks, Rachael!

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  • on April 16, 2012

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    This is the best manicotti i've ever made and truly a new household favorite. I forgot to add the Boursin to the cream sauce, but went ahead and melted the boursin in the same pan with a bit of milk and added it on top of the dish and put it in the over. Turned out pretty amazing. Note to cooks: you add the spinach after the meat has slightly browned. your spinach (frozen should be completely drained of any water. great recipe, will use this def over and over.

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