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Venetian Style Manicotti
8 ounces of manicotti noodles
Meat filling
1 pound of meatloaf mixture (ground pork, beef, and veal)
1 large onion, diced
1 clove garlic, peeled and minced
1 egg, well beaten
1 cup of bread crumbs
1/4 cup of finely chopped parsley
1 teaspoon of basil
Salt and pepper to taste |
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Manicotti Sauce:
6 tablespoons of butter
6 tablespoons of flour
1/2 teaspoon of salt
White pepper to taste
1/4 teaspoon of nutmeg
1 1/2 cups of chicken broth
1 cup of light cream
3/4 cup of freshly grated Parmesan cheese
Additional nutmeg, for garnish
Chopped parsley, for garnish
Cook manicotti shells in boiling, salted water following package directions; drain and rinse with cold water.
Place meatloaf mixture, onion and garlic in frying pan; cook over low heat until meat is lightly browned. Remove from heat and drain well. Combine meat mixture, egg, bread crumbs, parsley, and seasonings, mix well.
Preheat oven to 350ºF.
Stuff manicotti shells with meat filling. Place in lightly greased baking dish.
To make sauce, melt butter in large saucepan. Add flour, cook, stirring constantly until bubbly. Add seasonings, continuing to stir. Add broth and cream all at once. Cook, stirring constantly until sauce thickens. Remove from heat and stir in Parmesan cheese.
Serves 6 to 8
 
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Basic-Recipes.com
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