Mamma Mia's Divine Manicotti
Impress your guests with Mamma Mia's Divine Manicotti—an exquisite Italian classic that combines the heartiness of stuffed pasta with a rich homemade tomato sauce and creamy besciamella. Perfect for special occasions or cozy family dinners, this recipe is inspired by cherished traditions passed down through generations. While it requires some time and effort, the delicious flavors and elegant presentation are sure to leave everyone asking for seconds. Whether you're hosting your boss or your discerning mother-in-law, this dish promises to elevate any gathering, making it one to remember!
8
Servings
525
Calories
27
Ingredients
Ingredients
Olive oil
4 tablespoons (for tomato sauce)
Chopped onion
1 cup (for tomato sauce)
Garlic clove
1 (minced for tomato sauce)
Tomatoes with juice
2 lbs (canned, for tomato sauce)
Tomato paste
8 ounces (for tomato sauce)
Sweet basil
2 tablespoons (dried, for tomato sauce)
Sugar
2 tablespoons (for tomato sauce)
Salt
1 teaspoon (for tomato sauce)
Pepper
1 teaspoon (for tomato sauce)
Olive oil
2 tablespoons (for filling)
Chopped onion
1 cup (for filling)
Garlic clove
1 (minced for filling)
Chopped spinach
10 ounces (thawed and drained)
Butter
2 tablespoons (for filling)
Ground beef
1 lb (for filling)
Parmesan cheese
5 tablespoons (grated, for filling)
Half-and-half
2 tablespoons (for filling)
Eggs
2 (beaten for filling)
Oregano
1/2 teaspoon (dried, for filling)
Salt and pepper
to taste
Manicotti
16 (uncooked)
Butter
6 tablespoons (for besciamella)
Flour
6 tablespoons (for besciamella)
Milk
1 cup (for besciamella)
Half-and-half
1 cup (for besciamella)
Salt
1 teaspoon (for besciamella)
Pepper
1/3 teaspoon (for besciamella)
Instructions
1
Start by preparing the homemade tomato sauce. In a 2-quart saucepan, heat 4 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for about 8 minutes or until they are softened but not browned.
2
Incorporate the tomatoes (with juice), tomato paste, sweet basil, sugar, salt, and pepper, breaking up the tomatoes with a spoon. Reduce the heat to low, covering the pan partially. Let the sauce simmer for about 40 minutes to develop deep flavors.
3
While the sauce is cooking, prepare the filling. In a skillet, heat 2 tablespoons of olive oil over medium heat, then add another cup of chopped onion and a minced garlic clove, cooking until soft and fragrant.
4
Stir in the thawed and drained chopped spinach and cook for a few minutes, until well combined. Transfer the mixture to a large mixing bowl.
5
In the same skillet, melt 2 tablespoons of butter over medium-high heat and add 1 pound of ground beef. Cook until the beef is browned and cooked through, then drain off any excess grease. Add the beef to the bowl with the onion and spinach mixture.
6
Add in the Parmesan cheese, half-and-half, beaten eggs, oregano, and season with salt and pepper to taste. Gently mix everything together until well combined.
7
Cook the manicotti shells in boiling salted water until they reach an al dente stage. Drain the shells and stuff them carefully with the prepared filling. Lay the stuffed manicotti in a single layer on top of a thin layer of tomato sauce in a 9 x 13 inch baking dish.
8
Next, make the besciamella sauce. In a saucepan, melt 6 tablespoons of butter over medium heat. Once melted, remove from heat and whisk in 6 tablespoons of flour until smooth. Gradually whisk in the milk and half-and-half, adding about half a cup at a time, until blended.
9
Return the mixture to high heat, stirring constantly until the sauce thickens and becomes smooth. Season the besciamella with 1 teaspoon of salt and 1/3 teaspoon of pepper.
10
Spoon the besciamella sauce over the stuffed manicotti, ensuring each shell is well covered. Top with the remaining tomato sauce and sprinkle with additional Parmesan cheese.
11
Bake in a preheated 350-degree Fahrenheit oven on the middle shelf for 25 minutes. Once done, let the dish rest for 5 minutes before serving.
Nutrition Information
24g
Fat
40g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mamma Mia's Divine Manicotti?
It is an exquisite Italian classic featuring pasta stuffed with a spinach and beef mixture, topped with homemade tomato sauce and a creamy besciamella.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
How long should the homemade tomato sauce simmer?
The sauce should simmer for about 40 minutes on low heat to develop deep flavors.
What type of meat is used in the filling?
The recipe calls for 1 pound of ground beef, which is browned and drained before being added to the filling.
How do I prepare the spinach for the manicotti filling?
You should use 10 ounces of chopped spinach that has been thawed and thoroughly drained.
What ingredients are needed for the besciamella sauce?
The besciamella is made with butter, flour, milk, half-and-half, salt, and pepper.
What is the recommended oven temperature for baking?
The manicotti should be baked in a preheated oven at 350 degrees Fahrenheit.
Where should the baking dish be placed in the oven?
The dish should be placed on the middle shelf of the oven.
How long does the manicotti take to bake?
It takes 25 minutes to bake in the oven.
How many manicotti shells are required for this recipe?
The recipe requires 16 uncooked manicotti shells.
Is there a resting period after baking?
Yes, you should let the dish rest for 5 minutes before serving.
What is the calorie count per serving?
Each serving contains approximately 525 calories.
How much protein is in one serving?
One serving provides 22g of protein.
What is the fat content per serving?
There are 24g of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 40g of carbohydrates.
How should the manicotti shells be cooked?
The shells should be boiled in salted water until they reach the al dente stage.
What type of cheese is used in the filling?
Grated Parmesan cheese is used in both the filling and as a topping.
How do I prevent the besciamella sauce from becoming lumpy?
Gradually whisk in the milk and half-and-half about half a cup at a time, stirring constantly.
What herbs are used in the tomato sauce?
The tomato sauce is seasoned with 2 tablespoons of dried sweet basil.
Is sugar used in the tomato sauce?
Yes, 2 tablespoons of sugar are added to the sauce to balance the acidity of the tomatoes.
What size baking dish is recommended?
A 9 x 13 inch baking dish is ideal for this recipe.
How many eggs are needed for the filling?
The recipe requires 2 beaten eggs to help bind the filling.
What is the first step in assembling the dish?
Start by spreading a thin layer of tomato sauce at the bottom of the baking dish before adding the stuffed shells.
Can I use fresh garlic?
Yes, the recipe specifically calls for minced garlic cloves in both the sauce and the filling.
How much butter is used in the besciamella?
The besciamella requires 6 tablespoons of butter.
What are the primary flavor profiles of this dish?
This dish features rich, hearty flavors from the meat and tomato sauce complemented by the creamy texture of the besciamella.
What is the role of oregano in this recipe?
Dried oregano is added to the meat and spinach filling for authentic Italian seasoning.
How much tomato paste is used?
The recipe uses 8 ounces of tomato paste.
Is this recipe suitable for special occasions?
Yes, it is described as an elegant dish perfect for special occasions or hosting guests.
How is the besciamella applied?
The besciamella is spooned over the stuffed manicotti to ensure each shell is well covered before adding the final layer of tomato sauce.