Body Parts


Prep: 15 min, Cook: 50 min.
16 manicotti pasta shells
1-1/2 lbs. ground lamb or beef
1 small onion, chopped
1 lb. spaghetti sauce
1 Tbs. unsalted butter
1 large onion, finely chopped
2 cloves garlic, minced
1-1/4 lbs. frozen chopped spinach, thawed and drained
2 eggs, lightly beaten
1-1/2 tsp. Italian herb seasoning
1 cup ricotta cheese
1 cup Monterey Jack cheese, grated
1/2 cup grated Parmesan cheese

Preheat oven to 350°F. Cook pasta in a large pan of boiling water 8-10 minutes until al dente. Drain. Rinse with cool running water. Heat a heavy nonstick skillet over medium high heat. Sauté ground lamb and onion 4-5 minutes, stirring frequently, until meat is browned. Discard drippings. Stir in spaghetti sauce, and salt and pepper to taste. Simmer 15-20 minutes. Meanwhile, melt butter in a separate heavy nonstick skillet over medium high heat. Sauté remaining onion and garlic 4-5 minutes, stirring constantly, until onion is transparent. Add spinach. Cook 4-5 minutes, until liquid evaporates. Remove from heat. Stir in next 3 ingredients and salt to taste. Stuff pasta with spinach mixture. Pour a thin layer of meat sauce in a baking dish. Arrange stuffed manicotti on sauce. Top with remaining sauce. Cover with Monterey Jack and Parmesan cheeses. Bake , uncovered, 25-30 minutes, or until bubbly and heated through.

This recipe serves 8 people.