Manicotti Florentina
- Servings: 4
- Prep: 30
- Cook Time: 30
Take a trip to Florence with our Manicotti Florentine. Tender pasta stuffed with spinach and ricotta and topped with marinara sauce.
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INGREDIENTS:
| 8 each | San Giorgio® Manicotti |
| 1 Tbsp | vegetable oil |
| 1 each | onion, chopped |
| 1 large | garlic clove, minced |
| 1 lb | ground beef |
| 5 oz | frozen chopped spinach, thawed and drained |
| 1/4 cup | grated Parmesan cheese, divided |
| 1 | egg, lightly beaten |
| 3/4 tsp | salt |
| 1/2 tsp | fresh oregano leaves |
| 1 1/2 cups | pasta sauce |
| 1/2 cup | water |
DIRECTIONS:
- Prepare pasta according to package directions; drain. Preheat oven to 375º F.
- Heat oil over medium heat in a medium skillet and sauté onion and garlic 2 minutes. Add ground beef and brown.
- Drain spinach thoroughly and add to meat. Cook 5 minutes. Drain off liquid. Remove from heat.
- Stir in 2 tablespoons Parmesan cheese, egg, salt and oregano. Cool.
- Fill pasta tubes with mixture.
- Combine sauce with water, pour 1/2 cup of the mixture into a 7 x 11-inch baking dish. Arrange filled pasta tubes in dish and top with remaining sauce. Sprinkle with remaining Parmesan cheese. Cover with foil.
- Bake for 30 minutes.
