The cream cheese makes this dish decadent.
1 8 oz. package cream cheese - softened
1 package frozen chopped spinach - thawed
1/2 lb - 1 pound ground beef (depending on your preference)*
1/3 cup Parmesan cheese
1/8 cup fresh snipped parsley (optional)
1 or 2 eggs
12-15 manicotti shells
1 28 oz. jar spaghetti sauce
Garlic, salt, pepper (to taste)
Brown ground beef with garlic, salt and pepper to taste. Drain excess fat. In a large bowl, mix together the ground beef, Parmesan cheese, cream cheese, spinach, parsley, and egg(s). Cook shells per package directions. Drain, separate shells, and allow to cool so they can be handled for stuffing.
Pour about 1/3 of the jar of spaghetti sauce in the bottom of a 9 x 13 pan. Stuff the shells and arrange them in the pan. Pour the rest of the sauce over the tops of the shells. Cover the pan with foil and bake for 35 minutes at 350 degrees. Remove the foil and bake for another 10-15 minutes.
*I prefer to use less meat for a creamier texture, but the choice is up to you.
From the kitchen of Kenan Guilmette