Manicotti Alla Romana Recipe
This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. It takes some time to prepare, but is well worth the effort!
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This recipe is fantastic!! I made a few alterations...instead of making the manicotti, I did stuffed shells, not the huge shells, but the medium sized ones. Also, my grocery store didn't have any fresh basil, so instead of buying basil, parsley, parmesan, and garlic, I bought Oliveri pesto sauce, which contained all of these ingredients and saved me a lot of time (and money). I only used about 2 1/2 tablespoons of the pesto sauce, and the flavour of the shells were fanatastic! Thank you so much for this recipe...it was a great hit!!
This was very tasty!!! The changes that I made was that I subbed ground beef with ground turkey and added turkey italian sausage. Excellent recipe.
I loved this dish, it did take a bit of time to make, but not too long. Afer making it, I went back and read reviews, and next time I'll definitely do half italian sausage/ half ground beef as others suggested. As is, the ground beef is quite bland. I also had enough to fill a 9x13 and an 8x8. One reviewer's idea of just splitting the shells in half, filling them then placing them split side down in the pan is something I will follow next time, as stuffing the shells was a pain!
Godd recipe, You can speed things up by using thawed, frozen lasagna sheets, cut in half and rolled in place of the manicotti tubes.
This recipe would have been 5 stars had it called for sausage instead of hamburger. I saw the reviews and wished I had not ignored them - sausage would have been perfect. I did not use 2 TBS of the chicken bullion - only used one TBS and was glad I did or it would have been extremely salty. Great recipe though. The white sauce added a lot of flavor to the dish.
I have made this 2 times now & it will definately become a regular meal at our house. Both times I halved the original recipe, which was plenty for our small family. Next time I will make a full batch & freeze half. I also substituted Italian sausage for the ground beef. It definately makes for a rich dish. YUM! TIP: I put the filling in a Ziploc baggie, snip the end & use it to "pipe" the filling into the manicotti shells.