Start to finish: 1 hour
1 1/2 pounds ground American Lamb
1 small onion, chopped
16 ounces tomato pasta sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
20 ounces frozen chopped spinach, thawed and squeezed dry
1 cup part-skim ricotta cheese
2 eggs, beaten
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/2 teaspoon dried basil leaves, crushed
8 manicotti shells, cooked and kept warm
1 cup grated Monterey Jack cheese
1/2 cup shredded Parmesan cheese
Servings: 8
1. In skillet sprayed with nonstick cooking spray, cook and crumble lamb and onion until browned. Drain well. Add pasta sauce, salt and pepper. Simmer 15 minutes; set aside.
2. In skillet, heat oil over medium-high heat. Add onion and garlic, cook for 5 minutes, stirring occasionally. Mix in spinach and cool. Blend in ricotta, eggs, oregano, salt and basil. Fill manicotti shells. Pour thin layer of sauce in an 11 x 7-inch baking dish. Arrange stuffed manicotti on sauce. Top with remaining sauce. Sprinkle with Monterey Jack and Parmesan cheeses.
3. Bake at 350ºF for 25 to 30 minutes or until bubbly and heated through.
1 1/2 pounds ground American Lamb
1 small onion, chopped
16 ounces tomato pasta sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
20 ounces frozen chopped spinach, thawed and squeezed dry
1 cup part-skim ricotta cheese
2 eggs, beaten
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/2 teaspoon dried basil leaves, crushed
8 manicotti shells, cooked and kept warm
1 cup grated Monterey Jack cheese
1/2 cup shredded Parmesan cheese
Servings: 8
1. In skillet sprayed with nonstick cooking spray, cook and crumble lamb and onion until browned. Drain well. Add pasta sauce, salt and pepper. Simmer 15 minutes; set aside.
2. In skillet, heat oil over medium-high heat. Add onion and garlic, cook for 5 minutes, stirring occasionally. Mix in spinach and cool. Blend in ricotta, eggs, oregano, salt and basil. Fill manicotti shells. Pour thin layer of sauce in an 11 x 7-inch baking dish. Arrange stuffed manicotti on sauce. Top with remaining sauce. Sprinkle with Monterey Jack and Parmesan cheeses.
3. Bake at 350ºF for 25 to 30 minutes or until bubbly and heated through.
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