Veal Stuffed Manicotti Recipe
Ingredients
| 1 pound ground veal, shaped into 4 patties | ||
| 1 cup tomato sauce, no sugar added | ||
| Basil | 2 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Garlic powder | 1/2 Teaspoon, divided | |
| 1 cup cooked chopped spinach | ||
| 1/2 cup chicken bouillon | ||
| Minced parsley | 1 Tablespoon | |
| Dash nutmeg | ||
| Manicotti | 1 1/3 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook veal patties in preheated nonstick skillet until done.
In a small bowl crumble one patty and add tomato sauce, basil, oregano, 1/4 teaspoon garlic powder, salt, and pepper.
Mix well.
Set aside.
Crumble remaining patties into medium bowl.
Add remaining ingredients except manicotti shells; mix well.
Divide mixture evenly and fill manicotti shells.
Place in an 8x8-inch baking dish.
Top with veal sauce mixture.
Cover.
Bake at 350°F.
for 30 minutes.
Divide evenly.
In a small bowl crumble one patty and add tomato sauce, basil, oregano, 1/4 teaspoon garlic powder, salt, and pepper.
Mix well.
Set aside.
Crumble remaining patties into medium bowl.
Add remaining ingredients except manicotti shells; mix well.
Divide mixture evenly and fill manicotti shells.
Place in an 8x8-inch baking dish.
Top with veal sauce mixture.
Cover.
Bake at 350°F.
for 30 minutes.
Divide evenly.
Chef
