Manicotti Beef Florentine

Cook: 30 min | Yield: 4 to 6 servings

Ingredients

• 1 pound Certified Angus Beef ® ground chuck
• 8 to 10 manicotti shells
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2 teaspoons dried Italian seasoning
• 1 (15 ounce) container low-fat ricotta cheese
• 1 (14 ounce) jar spaghetti sauce
• 3/4 cup shredded part-skim mozzarella cheese
• Salt and pepper to taste

Instructions

1. Cook shells according to package directions; rinse, drain and cool in a single layer on waxed paper. Cover with moist paper towels.
2. Brown ground chuck in skillet over medium-high heat, breaking into pieces; drain excess liquid.
3. Drain spinach well; place on paper towels and squeeze until almost dry.
4. In a bowl, combine spinach, beef, Italian seasoning, ricotta cheese and salt and pepper; mix well until blended. Stuff each shell with filling.
5. Pour 3/4 cup sauce into a lightly greased 2-quart rectangular baking dish. Arrange stuffed shells over sauce. Pour remaining sauce over top. (May be baked at this time or stored in the refrigerator for several hours.)
6. Cover and bake at 350 degrees F for 20 to 25 minutes or until thoroughly heated.
7. Uncover; sprinkle with cheese and bake an additional 5 minutes or until cheese melts.

Attribution

Recipe and photo used with permission from: Certified Angus Beef® Brand