How to Prepare Homemade Mimi's Stuffed Manicotti

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mimi's stuffed manicotti. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mimi's Stuffed Manicotti is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Mimi's Stuffed Manicotti is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook mimi's stuffed manicotti using 17 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mimi's Stuffed Manicotti:

1. Make ready 2 TBS olive oil
2. Take 1/2 cup chopped onions
3. Make ready 6 cloves garlic finely chopped
4. Get 1 LB ground beef
5. Take to taste Salt
6. Make ready 10 oz package frozen chopped spinach, thawed and drained
7. Get 12 oz package Manicotti shells
8. Get 2 cups Ricotta cheese
9. Prepare 2 eggs, beaten
10. Take 3 cups spaghetti sauce, divided
11. Prepare 2 TBS butter
12. Take 2 TBS flour
13. Take 2 tablespoons chicken bouillon granules
14. Get 2 cups Half and Half
15. Get 1/4 cup chopped fresh parsley
16. Take 1 TBS chopped fresh Basil
17. Get 1/2 cup grated Parmesan cheese

Instructions to make Mimi's Stuffed Manicotti:

1. Preheat oven to 350 degrees
2. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
3. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
4. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
5. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
6. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
7. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

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