Veal Stuffed Manicotti
|Ground veal||1 Pound, shaped into 4 patties|
|Tomato sauce||1 Cup (16 tbs) (No Sugar Added)|
|Garlic powder||1⁄2 Teaspoon, divided|
|Cooked chopped spinach||1 Cup (16 tbs)|
|Chicken bouillon||1⁄2 Cup (8 tbs)|
|Minced parsley||1 Tablespoon|
|Cooked enriched manicotti shells||1 1⁄3 Cup (21.33 tbs)|
Cook veal patties in preheated nonstick skillet until done.
In a small bowl crumble one patty and add tomato sauce, basil, oregano, 1/4 teaspoon garlic powder, salt, and pepper.
Crumble remaining patties into medium bowl.
Add remaining ingredients except manicotti shells; mix well.
Divide mixture evenly and fill manicotti shells.
Place in an 8x8-inch baking dish.
Top with veal sauce mixture.
Bake at 350°F.
for 30 minutes.