Beef and Spinach Manicotti

Ingredients

• 14 uncooked manicotti pasta shells
• 1 lb lean (at least 80%) ground beef
• 1 cup sliced fresh mushrooms (3 oz)*
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1 jar (24 to 28 oz) tomato pasta sauce (for homemade sauce, see page 370 )
• 2 boxes (9 oz each) frozen chopped spinach, thawed
• 2 cups small-curd cottage cheese
• ⅓ cup grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• ¼ teaspoon pepper
• 2 cups shredded mozzarella cheese (8 oz)
• 2 tablespoons grated Parmesan cheese

Instructions

1. 1Cook the ground beef, sliced mushrooms, chopped onion, and garlic in a 10-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally.
2. 2Drain the excess fat once the beef is fully cooked, then stir in the tomato pasta sauce.
3. 3Preheat the oven to 350°F and coat a 13x9-inch glass baking dish with cooking spray.
4. 4Squeeze the thawed spinach dry with paper towels, then mix it in a bowl with the cottage cheese, one-third cup of Parmesan, nutmeg, and pepper.
5. 5Spread one cup of the meat sauce in the baking dish, fill the pasta shells with the spinach mixture, and arrange them on top of the sauce.
6. 6Pour the remaining meat sauce evenly over the shells to cover them completely, then sprinkle with mozzarella and two tablespoons of Parmesan cheese.
7. 7Cover the dish and bake for 30 minutes, then uncover and bake for another 20 to 25 minutes until hot and bubbling.
8. 8Use a drained 4-ounce can of mushroom stems and pieces as an alternative to fresh mushrooms if preferred.
9. 9Transfer the cheese and spinach filling into a resealable plastic food storage bag and seal it tightly.
10. 10Insert the snipped tip of the bag into each manicotti shell and gently squeeze to pipe the filling inside.
11. 11To prepare the bag for piping, use scissors to cut a half-inch opening from one bottom corner.
12. 12Fill the pasta shells using a small teaspoon as an alternative method to the piping bag.

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