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Before you jump to Mimi's Stuffed Manicotti recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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One way to deal with this to begin seeing some results is to understand that you do not have to alter everything immediately or that you have to completely do away with certain foods from your diet. If you wish to commit to a wholesale change, that is fine but the main thing at first is to try to ensure that you are making more healthy eating choices. As you become accustomed to the taste of healthy foods, you will discover that you’re eating more healthily than you used to. Like many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to return to your old diet.
All in all, it is not hard to start to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to mimi's stuffed manicotti recipe. You can have mimi's stuffed manicotti using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Mimi's Stuffed Manicotti:
- Use 2 TBS olive oil
- Take 1/2 cup chopped onions
- Use 6 cloves garlic finely chopped
- Use 1 LB ground beef
- Prepare to taste Salt
- Provide 10 oz package frozen chopped spinach, thawed and drained
- Provide 12 oz package Manicotti shells
- Get 2 cups Ricotta cheese
- Prepare 2 eggs, beaten
- You need 3 cups spaghetti sauce, divided
- Take 2 TBS butter
- Provide 2 TBS flour
- Take 2 tablespoons chicken bouillon granules
- You need 2 cups Half and Half
- Use 1/4 cup chopped fresh parsley
- Get 1 TBS chopped fresh Basil
- Prepare 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 crumbled. 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 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.
- 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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