VEAL STUFFED MANICOTTI FLORENTINE

IMMERSE YOURSELF IN THE COMFORTING FLAVORS OF OUR STUFFED MANICOTTI RECIPE, FEATURING PASTA FILLED WITH A DELECTABLE BLEND OF GROUND VEAL, CHEESE AND SPINACH. TOPPED WITH RICH MARINARA BLUSH SAUCE, THIS DISH IS PERFECT FOR A SATISFYING FAMILY DINNER OR A COZY NIGHT IN.

INGREDIENTS  

• ▢1 8 OZ BOX MANICOTTI SHELLS
• ▢1 LBS GROUND VEAL
• ▢SALT AND GROUND BLACK PEPPER
• ▢3 TBSP OLIVE OIL DIVIDED
• ▢1/2 ONION CHOPPED
• ▢1 CARROT CHOPPED
• ▢1/4 RED PEPPER SEEDED AND CHOPPED
• ▢1/4 GREEN PEPPER SEEDED AND CHOPPED
• ▢2 CLOVES GARLIC MINCED
• ▢2 TBSP FLOUR
• ▢2 TBSP BUTTER
• ▢1/4 CUP WHITE WINE
• ▢1 TEAS LEMON JUICE
• ▢1 CUP HEAVY CREAM
• ▢1 CUP MARINARA SAUCE DIVIDED
• ▢15 OZ RICOTTA CHEESE
• ▢2 TBSP FRESHLY CHOPPED PARSLEY
• ▢PARMESAN CHEESE FOR TOPPING
• ▢6 CUPS SPINACH

INSTRUCTIONS 

• Preheat the oven to 350 degrees F.
• Cook the pasta to al dente according to package directions. Drain and line on a baking sheet in a single layer until ready to use.
• Cook the ground veal in a preheated skillet over medium-high heat until browned on all sides. Season with salt and pepper. Spoon into a bowl and set aside to cool.
• In the now clean skillet, add 1 tbsp olive oil and swirl to cover the pan. Add in the onion, carrot, and peppers and saute until softened 7 to 10 minutes.
• Add in the garlic and cook 30 seconds until aromatic. Season with salt and pepper if needed.
• Melt the butter into the pan and whisk in the flour to coat everything evenly.
• Whisk in the wine and lemon juice and deglaze the pan as needed.
• Slowly whisk in the heavy cream, being sure no heavy clumps remain. Reduce heat to low and simmer for 10 minutes, whisking often. Remove from heat. Stir in 1/2 cup of marinara sauce.
• Meanwhile, whisk together the ricotta and parsley. Stir in the cooked ground veal.
• Spoon the remaining 1/2 cup marinara sauce over the bottom of a baking dish.
• Fill the manicotti evenly with the ricotta mixture and arrange each manicotti in the pan. Spoon 2 cups of the blush sauce over the manicotti and sprinkle parmesan on top.
• Bake for 30 to 35 minutes until the sauce is bubbling. Remove from oven and allow to cool for 5 minutes before serving.
• While the veal stuffed manicotti cools, pre-heat a skillet over medium heat. 
• Add the olive oil and swirl to coat the pan. 
• Add the spinach one cup at a time, tossing to coat the spinach and season with salt. 
• Reduce the heat to low, cover and let the spinach wilt a few minutes. 
• Arrange the wilted spinach onto serving plates and spoon manicotti’s onto each dish.
• Garnish with more chopped parsley if desired.

NUTRITION

Calories: 1005kcal | Carbohydrates: 65g | Protein: 46g | Fat: 61g | Saturated Fat: 31g | Cholesterol: 243mg | Sodium: 629mg | Potassium: 1228mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8980IU | Vitamin C: 40.6mg | Calcium: 355mg | Iron: 4.4mg