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17 ingredients, 7 steps, cooking Mimi's Stuffed Manicotti

Good Morning all, now you can prepare recipe Mimi's Stuffed Manicotti with 17 ingredients and 7 steps. Below this is how to cook, please read carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 17 ingredients and 7 stages of easy cooking Mimi's Stuffed Manicotti.

Ingredients all Mimi's Stuffed Manicotti

1. You need : olive oil.
2. Prepare : chopped onions.
3. It’s : garlic finely chopped.
4. You need : ground beef.
5. Prepare : Salt.
6. It’s : package frozen chopped spinach, thawed and drained.
7. It’s : package Manicotti shells.
8. It’s : Ricotta cheese.
9. You need : eggs, beaten.
10. Prepare : spaghetti sauce, divided.
11. Prepare : butter.
12. Prepare : flour.
13. It’s : chicken bouillon granules.
14. You need : Half and Half.
15. Prepare : chopped fresh parsley.
16. It’s : chopped fresh Basil.
17. You need : grated Parmesan cheese.

If all basic ingredients Mimi's Stuffed Manicotti it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Step by Step Cooking 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.
   
8. Finish and Enjoy.

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