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Recipes from the Grapevine Cottage
Veal Manicotti with Marinara
Here is another of our favorite recipes that finally got written down. Linda convinced me to cut the onions in the sauce in half and she was right, it is better. Since we have never made it the same way twice, maybe this version will stick.
1/2 cup chopped onions
Sauté the garlic and onion in the olive oil until the onions soften. Add the diced tomatoes, basil and oregano and simmer until reduced by about 25 percent (about 20 minutes), adding salt and pepper to taste.
1/2 pound ground veal (substitute 16-ounces fresh mushrooms for a great vegetarian meal)
Sauté the garlic and onion in the olive oil until the onions soften. Add the veal, Italian seasoning, a shake of red pepper, a little salt and ground pepper and continue to cook until the veal is cooked through. Drain to remove any excess oil and combine in a food processor with the steamed spinach, ricotta cheese, Parmesan cheese, eggs, nutmeg and dried oregano. Add a little more salt and pepper and pulse until blended being careful not to over blend. Using a cookie press, a pastry tube or a teaspoon (very messy) fill the tubes and lay them in a oblong baking dish that has been sprayed with Pam. Cover with marinara sauce, sprinkle liberally with more Parmesan cheese and bake for about 20 minutes at 400 degrees.
Serve with a loaf of crusty Italian bread and a nice Chianti.
November 1, 2000
Grapevine Cottage Zionsville • 61 South Main Street • Zionsville, Indiana 46077 • (317) 733-1010
Grapevine Cottage Fishers • 8235 East 116th Street • Fishers, Indiana 46038 • (317) 288-5316
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