Veal or Turkey and Spinach Manicotti

Total Time:
1 hr 55 min
10 min
1 hr 45 min

4 to 6 servings

  • 2 tablespoons EVOO
  • 2 pounds ground veal or ground turkey breast
  • Salt and pepper
  • 1 medium onion, very finely chopped
  • 4 cloves garlic, minced or finely chopped
  • 1/2 cup dry white wine
  • 4 cups passata (Italian tomato puree in glass jars) or canned tomato puree
  • 1 package organic frozen chopped spinach, thawed and drained
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • Nutmeg
  • 1 box manicotti pasta tubes
  • One 5-ounce container soft cheese with herbs, such as Boursin
  • 1 cup shredded Parmigiano-Reggiano
  • Defrost the spinach in the microwave, wring dry and separate.

  • Heat the EVOO in a pan over medium-high heat. Pat the meat dry, and then add to the pan and lightly brown while you crumble. Sprinkle with salt and pepper. . Add the onions and garlic and cook 10 minutes more, stirring occasionally. Deglaze the pan with the wine, stir and add 2 cups tomato puree, followed by the spinach. Stir, reduce heat to a low simmer and simmer 15 to 20 minutes.

  • Pour the remaining 2 cups tomato puree into a casserole.

  • Melt the butter in saucepot over medium to medium-high heat. Whisk in the flour for 1 minute. Then add the milk, bring to a bubble, season with salt, pepper and nutmeg, and cook until it's thick enough to coat a spoon. Stir in the soft cheese.

  • Working over the casserole dish, fill the manicotti with the meat using a spoon. Top the manicotti with the white sauce and Parmesan. Cover with parchment and foil and cool or bake off. Bake, covered, at 375 degrees F for 40 minutes from fresh, or bake 1 hour from cold to heat through and cook the pasta. Then uncover and bake until brown and bubbly, about 20 minutes more.

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