Rootie's Special Manicotti
Source of Recipe
Not sure
List of Ingredients
1 pkg. manicotti noodles(cooked and cooled to room temp)
3 Tbsp. olive oil
1 pound round steak-diced
1/4 onions-chopped
1 tsp. garlic-chopped
1 10oz pkg. chopped spinach(cooked and squeezed dry)
2 chicken livers
2 eggs(lightly beaten)
2 Tbsp. butter(melted)
2 Tbsp heavy cream
1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
5 Tbsp grated parmesan cheese
Butter Sauce:
4 Tbsp butter
4 Tbsp flour
1 cup milk
1 cup heavy cream
1/2 tsp. salt
1/2 tsp. pepper
Tomato Sauce:
1/2 cup onions-chopped
2 cups canned whole tomatoes
3 Tbsp. tomato paste
1 tsp. fresh basil
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 tsp. dry mustard
1/4 tsp. garlic salt
1 Tbsp. white vinegar
Assembly:
8 to 12 oz Anerican cheese slices
1-1/2 cups grated parmesan cheese
Recipe
1. Saute steak in olive oil until lightly browned. Add onions and garlic and cook until onions are soft. Remove mixture to large bowl. Boil spinach, cook and squeeze to remove liquid. Fry chicken livers in steak pan until brown and firm. Chop liver. Add liver and spinach to steak and onion mixture. Combine with eggs, melted butter, cream, oregano, salt, pepper and parmesan cheese. Let mixture cook slightly.
For butter sauce:
Melt butter. Whisk in flour until mixture begins to bubble. Add milk and cream, whisking constantly until sauce thickens. Remove from heat.
Tomato Sauce:
Mix all ingredients in heavy saucepan and bring to a boil, stirring occasionally. Reduce heat to simmer and cook for forty minutes.
To Assemble:
Stuff manicotti noodles with steak and spinach mixture. Lay in slightly buttered baking pan. Pour butter sauce over mixture. Layer with cheese. Cover with tomato sauce and heavy layer of parmesan cheese to top. Bake for 1/2 hour in a 300 degree oven.
**Dish can be completely prepared and then refrigerated. Bake just before serving, adding 10-15 minutes to baking time.
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