Recipe by markblau
"This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort."
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garlic, finely chopped
salt to taste
1 (10 ounce) package
frozen chopped spinach, thawed and drained
1 (12 ounce) package
spaghetti sauce, divided
chicken bouillon granules
chopped fresh parsley
chopped fresh basil
grated Parmesan cheese
I have made this 2 times now & it will definately become a regular meal at our house. Both times I halved the original recipe, which was plenty for our small family. Next time I will make a full batch & freeze half. I also substituted Italian sausage for the ground beef. It definately makes for a rich dish. YUM! TIP: I put the filling in a Ziploc baggie, snip the end & use it to "pipe" the filling into the manicotti shells.
I'm sorry...I didn't like this. It was way too bland. If you do try it, I would use at least half (if not all) italian sausage instead of hamburger. I followed the recipe as it was writen & the hamburger didn't do much for the recipe. I would also add alot of spices. Would not try it again.
Excellent recipe! Thank you :)
A little tip for easy Manicotti Noodle prep... Stuffing the shells can be VERY time consuming. I parboil the noodles (half of the box requested boil time) and I cut a slit down the backside and open it up into a square and add the filling. I roll it back together and place it in the pan slit side down. No one knows the difference once it is cooked in the sauce!
Oh man, is this AMAZING. Followed a recommendation, and halved the garlic and used 1/2 pound sausage and 1/2 pound beef. It took a while to make, but it was not hard by any means - something you open a bottle of wine while making; by the time the wine is done, the incredible meal is done as well. The white sauce TOTALLY makes the dish, and goes well with Ragu Traditional, which is mild enough to not overpower anything else. The manicotti stuffing would definately have been bland, if not for the sausage and the Italian seasonings I added (this is a MUST). Thanks though, adding this to my recipe box as I write this!!!!!!
EXCELLENT, EXCELLENT dish!! For those of you that are unsure if you should try this or not-- just do it! You will not be sorry............................................I do have one suggestion, instead of ground beef, substitute italian sausage! Much more flavorful and delicious. This entree is not difficult at all, in fact, it is a lot of fun to prepare. I grew up in an italian household and this dish is extremely authentic tasting. You will love it! My husband was so impressed with this dish, and could not stop raving about it while he was eating... Overall grade" A+++
I loved this recipe. I omitted the chicken boullion cubes. Instead of cooking the pasta before I baked it, I stuffed them uncooked. I made sure there was enough sauce to cover the pasta, and I covered the dish tightly with aluminum foil. I then baked it at 400 degrees for 40 minutes. It was fantastic!! This is one of my favorite recipes, and I have made it with either ground beef or ground Italian sausage.
This recipe was very good except for the fact of the white sauce making the dish way toooooooo SALTY! I agree with a previous reviewer that the chicken bouillon needs to be reduced or just removed completely. Also, I used 3/4 pound of italian sausage mixed with 1/4 pound of ground sirloin along with 1 1/2 pounds of ricotta. Doesn't really take as long as you think it would to prepare, especially if you condense down the instructions. Will definately make this one again, but will omit the chicken bouillon.
Amazing. It was time consuming but worth it - every once in a while. I followed other's advice and used Italian Sausage in place of ground beef. YUM! I also made ½ the manicotti spinach free for the non-green compatible in my family. Used Prego mushroom spaghetti sauce and it was pre-seasoned so I ditched the basil at the end as over kill. I used heavy whipping cream for the cream sauce because that is what was in the frig. Not sure what this did to the taste, and trying not to think what it did to the calorie count. I did add ¼ t dried basil to the cream sauce and it seemed to have bit more flavor. Rave reviews all around.
* Percent Daily Values are based on a 2,000 calorie diet.
Manicotti Alla Romana
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 709
** Calories from Fat: 323
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