Manicotti: Lamb & Spinach Manicotti
Source of Recipe
Canoe, posted by gijane to recipecircus
List of Ingredients
16 manicotti pasta shells
1 1/2 lb. ground lamb
1 small onion, chopped
2 cups spaghetti sauce
1 tbsp. unsalted butter
1 large onion, finely chopped
2 cloves garlic, minced
11/4 lb. frozen chopped spinach, thawed and drained
2 eggs,
11/2 tsp. Italian herb seasoning
1 cup ricotta cheese
1 cup Monterey Jack cheese, grated
1/2 cup grated Parmesan cheese
Recipe
Preheat oven to 350F. Cook pasta in large pot of boiling, salted water, about 8-10 minutes, until al dente. Drain. Rinse with cool running water.
In a heavy nonstick skillet over medium-high heat saute ground lamb and onion 4-5 minutes, stirring frequently until meat is browned. Discard drippings. Stir in spaghetti sauce, salt and pepper to taste. Simmer 15-20 minutes.
In a separate nonstick skillet, melt butter over medium-high heat. Saute remaining onion and garlic 4-5 minutes, stirring constantly, until onion is transparent. Add spinach. Cook 4-5 minutes, until liquid evaporates. Remove from heat.
Stir in next three ingredients and salt to taste. Pour 1/2 cup of tomato sauce in a 9x11-inch lasagna pan. Stuff manicotti shells with spinach mixture and arrange in rows in lasagna pan. Top pasta with remaining sauce. Cover with Monterey Jack and Parmesan cheeses. Bake, uncovered, 25-30 minutes, or until bubbly and heated through. Serves 8.
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