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Meat Stuffed Manicotti

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  Butter/Margarine 1⁄2 Cup (8 tbs)
  Minced celery 1 Cup (16 tbs) (Finely Minced)
  Finely minced onion 1⁄2 Cup (8 tbs)
  Canned mushrooms 1⁄2 Cup (8 tbs), minced drained
  Shoulder of veal 1 Pound, ground
  Salt To Taste
  Seasoned pepper To Taste
  Flour 3 Tablespoon
  Milk 2 1⁄4 Cup (36 tbs)
  Nutmeg 1⁄4 Teaspoon
  Grated parmesan cheese 3 Tablespoon
  Manicotti 12 (Packaged Variety)
  Packaged seasoned bread crumbs 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Canned tomato paste 1 Tablespoon
  White wine 1⁄4 Cup (4 tbs)
  Meat sauce 10 1⁄4 Ounce (1 Can, For Spaghetti)

Early in day: In large skillet over low heat, in 1/2 cup butter, saute celery, onions, mushrooms, veal, 1 teaspoon salt, 1/2 teaspoon seasoned pepper, 20 minutes, stirring often.
Meanwhile, make Bechamel Sauce: In saucepan, melt 3 tablespoons butter; stir in flour, milk, 1/2 teaspoon salt, 1/8 teaspoon seasoned pepper, nutmeg.
Cook, stirring, until thickened; add 3 tablespoons Parmesan cheese; remove from heat.
To 6 quarts boiling water, add 1 tablespoon salt, 4 manicotti; boil rapidly 8 minutes; then remove with slotted spoon to greased bowl.
Repeat, cooking 4 manicotti at time, until all are used.
To veal, add crumbs, yolks, paste, wine; stuff into manicotti.
Place half of Bechamel Sauce in 13" by 9" by 2" baking dish; top with half of meat sauce.
Lay manicotti over this; cover with foil; refrigerate along with rest of sauces.
About 45 minutes bejore serving: Preheat oven to 400°F.; pour rest of Bechamel Sauce over manicotti, then rest of meat sauce.
Bake, covered, 30 minutes or until tender.
Sprinkle with Parmesan.

Recipe Summary

Difficulty Level: 
Main Dish
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Meat Stuffed Manicotti Recipe