SPINACH, PESTO, AND BEEF STUFFED MANICOTTI
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!
Provided by Tammy T
Categories Beef
Time 50m
Number Of Ingredients 11
Steps:
- 1. Brown the ground meat and season well with salt and pepper. Drain off the grease and put in a large bowl.
- 2. Boil the shells, according to package, drain and set aside. Preheat the oven to 350 degrees.
- 3. In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
- 4. Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
- 5. 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.
- 6. Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
- 7. Top each shell with Provolone. Pour remaining marinara over shells, top with shredded mozzarella.
- 8. Bake for 45-60 minutes according to your oven temperature, until hot and bubbly with the cheese all melted but not too browned.
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