This Baked Manicotti is made with a simple homemade tomato sauce and creamy béchamel sauce. A delicious baked pasta dish full of flavor I’m sure you’ll enjoy!
This baked manicotti recipe has been a staple in my family for as long as I can remember. It’s one of my favorites. Originally, my mom made this dish with cannelloni shells, but they seem to be hard to find so now we both just use manicotti shells.
A quick look at the list of ingredients and, if you’re like me, might be turned off when you see two chicken livers. I’ll be the first to tell you I really dislike liver to put it politely. But, let me assure you, it’s magic in this filling. I don’t know what it is but it works (and doesn’t leave a liver taste), trust me on this one! Of course, if you want, you can leave it out and this baked manicotti is still fantastic.
Baked manicotti may be a bit time consuming to make since it’s all from scratch but don’t let that deter you. It’s well worth the effort! And, like any leftover Italian food… it’s even better the next day so make double if you’re so inclined!
PrintBaked Manicotti
Ingredients
- 12 manicotti pasta shells, cooked according to package directions
Meat Filling
- 2 Tbls. olive oil
- 1 sm. onion, chopped
- 3 cloves garlic, minced
- 1 10oz. pkg. frozen, chopped spinach, thawed
- 2 Tbls. butter, divided
- 1 lb. lean ground beef
- 2 chicken livers (optional, but it’s good in here)
- 5 Tbls. Parmesan cheese
- 2 Tbls. heavy cream
- 2 eggs, lightly beaten
- 1/2 tsp. dried oregano
- salt
- Freshly ground black pepper
Tomato Sauce*
- 2 Tbls. olive oil
- 1/2 C. chopped onion
- 2 lg. cans crushed tomatoes
- 2 Tbls. tomato paste
- 1 tsp. dried basil
- 1 tsp. sugar
- 1/2 tsp. salt
- Freshly ground black pepper
Bechamel Sauce
- 4 Tbls. butter
- 4 Tbls. flour
- 1 C. whole milk
- 1 C. heavy cream
- 1 tsp. salt
- 1/8 tsp. white pepper
Instructions
For the Meat Filling:
- Heat olive oil in large skillet. Add onions and garlic and cook over medium heat, stirring frequently until softened brown not browned. Stir in the spinach and cook, stirring constantly for 3-4 minutes, until moisture has evaporated. Transfer to large bowl.
- In same skillet, melt one tablespoon of butter, add ground beef and cook, breaking up large chunks. Add to spinach mixture.
- In same skillet, melt another tablespoon of butter. Add chicken livers and cook, turning them frequently until cooked and lightly browned, about 3-4 minutes. Remove from skillet and chop coarsely. Add to beef/spinach mixture.
- Add parmesan cheese, 2 tablespoons cream, eggs and oregano. Stir together to combine. Season with salt & pepper
For the Tomato Sauce:
- In 2-3 quart saucepan, heat olive oil. Add onions and cook over medium heat until softened but not browned. Add tomatoes, tomato paste, basil, sugar, salt and a few grindings of fresh black pepper.
- Reduce heat to low and simmer with pan partially covered for 30-45 minutes, stirring occasionally. Taste and adjust seasonings.
For the Bechamel Sauce:
- In 2-3 quart saucepan, melt butter over medium heat. Add flour and stir to incorporate flour into butter. Add milk and cream all at once and whisk constantly. Raise heat and continue whisking until sauce comes to a boil and sauce is smooth. Reduce heat, simmer while stirring until sauce thickens, about 2-3 minutes more. Remove from heat and season with salt and white pepper.
To assemble:
- Preheat oven to 350 degrees. Coat bottom of 9×13 baking dish with some tomato sauce. Stuff each shell with meat mixture and add to baking dish. Top shells with Bechamel sauce, then tomato sauce (you won’t need all of the tomato sauce). Sprinkle top with additional parmesan cheese and dot with additional butter. Bake about 20 minutes until hot and bubbly.
- Garnish chopped parsley or chopped basil, if desired.
Notes
*You won’t use all the tomato sauce, save it for spaghetti or freeze for another use later.