Greek-Style Manicotti
22 people added this to their Recipe Box
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 413413 cal |
| pro | 23 g23g pro |
| total fat | 25 g25g total fat |
| sat. fat | 11 g11g sat. fat |
| carb | 25 g25g carb |
| fibre | 2 g2g fibre |
| chol | 111 mg111mg chol |
| sodium | 627 mg627mg sodium |
| potassium | 488 mg488mg potassium |
| % RDI: | - |
| calcium | 1919 calcium |
| iron | 2323 iron |
| vit A | 1313 vit A |
| vit C | 4545 vit C |
| folate | 3131 folate |
This rich and meaty pasta is perfect for casual entertaining.
Ingredients
- 4 tsp olive oil 4 tsp olive oil
- 2 onions , finely chopped2 onions, finely chopped
- 1 lb ground lamb 1 lb ground lamb
- 1 lb lean ground beef 1 lb lean ground beef
- 4 cloves garlic , minced4 cloves garlic, minced
- 1 bay leaf 1 bay leaf
- 2 tbsp red wine vinegar 2 tbsp red wine vinegar
- 3/4 tsp ground cinnamon 3/4 tsp ground cinnamon
- 3/4 tsp salt 3/4 tsp salt
- 1/4 tsp ground cloves 1/4 tsp ground cloves
- 1/4 tsp pepper 1/4 tsp pepper
- 1/4 tsp allspice 1/4 tsp allspice
- 1 can diced tomatoes 1 can diced tomatoes
- 2/3 cup drained bottled roasted sweet red peppers 2/3 cup drained bottled roasted sweet red peppers
- 1 cup crumbled feta cheese 1 cup crumbled feta cheese
- 12 tubes manicotti 12 tubes manicotti
- Béchamel:
- 3 tbsp salted butter 3 tbsp salted butter
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 3 cups milk 3 cups milk
- 1/3 cup finely shredded pecorino cheese 1/3 cup finely shredded pecorino cheese
- 1/4 tsp salt 1/4 tsp salt
- 1 pinch pepper 1 pinch pepper
- 2 egg yolks , whisked2 egg yolks, whisked
Preparation
In large skillet, heat oil over medium-high heat; fry onions until golden, about 6 minutes.
Add lamb, beef, garlic and bay leaf; sauté, breaking up meat with wooden spoon, until meat is no longer pink, about 8 minutes.
Stir in vinegar, cinnamon, salt, cloves, pepper and allspice; cook until no liquid remains. Stir in tomatoes and red peppers; reduce heat to low and simmer until no liquid remains, about 30 minutes. Discard bay leaf. Let cool. Stir in feta cheese.
Meanwhile, in large saucepan of boiling salted water, cook manicotti until tender but firm, about 10 minutes. Drain and chill in cold water; drain again.
Spread 3/4 cup (175 mL) of the filling in 13- x 9-inch (3 L) glass baking dish. Spoon scant 1/2 cup (125 mL) of the filling into each pasta tube. Arrange on filling.
Béchamel: In saucepan, melt butter over medium heat; sprinkle with flour and cook, stirring constantly, for 1 minute. Whisk in milk until smooth; bring to simmer and cook, stirring frequently, until thickened, about 8 minutes. Stir in pecorino cheese, salt and pepper.
In small bowl, whisk 1 cup (250 mL) of the béchamel into egg yolks; stir back into saucepan. Spread over pasta. (Make-ahead: Place waxed paper directly on surface; cover and refrigerate for up to 24 hours. Add 10 minutes to baking time.)
Bake in 375°F (190°C) oven until browned and bubbly, about 30 minutes. Let stand for about 10 minutes before serving.
Add lamb, beef, garlic and bay leaf; sauté, breaking up meat with wooden spoon, until meat is no longer pink, about 8 minutes.
Stir in vinegar, cinnamon, salt, cloves, pepper and allspice; cook until no liquid remains. Stir in tomatoes and red peppers; reduce heat to low and simmer until no liquid remains, about 30 minutes. Discard bay leaf. Let cool. Stir in feta cheese.
Meanwhile, in large saucepan of boiling salted water, cook manicotti until tender but firm, about 10 minutes. Drain and chill in cold water; drain again.
Spread 3/4 cup (175 mL) of the filling in 13- x 9-inch (3 L) glass baking dish. Spoon scant 1/2 cup (125 mL) of the filling into each pasta tube. Arrange on filling.
Béchamel: In saucepan, melt butter over medium heat; sprinkle with flour and cook, stirring constantly, for 1 minute. Whisk in milk until smooth; bring to simmer and cook, stirring frequently, until thickened, about 8 minutes. Stir in pecorino cheese, salt and pepper.
In small bowl, whisk 1 cup (250 mL) of the béchamel into egg yolks; stir back into saucepan. Spread over pasta. (Make-ahead: Place waxed paper directly on surface; cover and refrigerate for up to 24 hours. Add 10 minutes to baking time.)
Bake in 375°F (190°C) oven until browned and bubbly, about 30 minutes. Let stand for about 10 minutes before serving.
Source : Canadian Living Magazine: November 2009
- Keywords : Main Course; Greek; Bake; Boil; Skillet; Ground beef; Lamb; Red pepper; 500 calories;
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