Spinach, Pesto, and Beef Stuffed Manicotti
By
Tammy T
@ttodd4jesus
1
I love stuffed Manicotti. The more I can stuff in it, the better! I love cheese too and this has 4 cheeses! This recipe has a different take on the usual, with marinara sauce and pesto ... you can't go wrong! Served with garlic bread, I couldn't be happier!
Ingredients
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8 ozmanicotti, 12 pasta shells
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1 1/2 lbground beef
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1/3 cpesto sauce
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3 cmarinara sauce
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2(8 ounce) bags fresh spinach
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8 ozcream cheese
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4 ozprovolone cheese, sliced - 12 pieces
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1/2 cparmesan cheese, grated
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2 cmozzarella cheese, shredded
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·salt and pepper
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·olive oil
How to Make Spinach, Pesto, and Beef Stuffed Manicotti
- Brown the ground meat and season well with salt and pepper.
Drain off the grease and put in a large bowl. - Boil the shells, according to package, drain and set aside.
Preheat the oven to 350 degrees. - In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
- Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
- Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
- Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
- Top each shell with Provolone.
Pour remaining marinara over shells, top with shredded mozzarella. - Bake for 45-60 minutes according to your oven temperature, until hot and bubbly with the cheese all melted but not too browned.
