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Spinach Manicotti Recipe

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This recipe for Spinach Manicotti, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 10, 2006


1 pound ground beef
1 large onion, chopped (about 1 cup)
2 large cloves garlic, crushed
1 can (28 ounces) whole tomatoes, undrained
1 can (8 ounces) mushroom stems and pieces, drained
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1 teaspoon fennel seed
1 tablespoon fresh or 1 teaspoon dried basil leaves
2 packages (10 ounces each) frozen chopped spinach
2 cups small curd cottage cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
14 uncooked manicotti shells
2 tablespoons grated Parmesan cheese

Heat oven to 350. Cook ground beef, onion and garlic in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in tomatoes, mushrooms, parsley, salt, fennel seed and basil; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

Spoon about 1/3 of the beef mixture in ungreased rectangular baking dish, 13x9x2 inches. Rinse spinach with cold water to separate; drain. Place spinach on towels and squeeze until dry. Mix spinach, cottage cheese, 1/3 cup Parmesan cheese, the nutmeg and pepper. Fill uncooked manicotti shells with spinach mixture. Place shells on beef mixture in baking dish. Pour remaining beef mixture evenly over shells, covering shells completely. Sprinkle with 2 tablespoons Parmesan cheese. Cover and bake about 1 1/2 hours or until shells are tender.




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