Happy Monday friends!
This is going to be a quick post because I have three sicks kids that need mom! I always think of manicotti as Italian enchiladas! Stuff the pasta with ground beef or pork (or both!! I like mixing both into the recipe), ricotta cheese, and kale. Topped with marinara sauce and more cheese!
Whenever I’m meal planning for the week ahead I always ask my husband, anything in particular you want for dinner this week? every.single.time he says Manicotti! I found myself making him this dish every week, and finally took it out of the rotation because I wanted to try some new stuff. After making it this past week, I now remember why we ate it all the time… its SO good. I’m definitely putting this back into our meal rotation! The awesome thing about the filling is that I usually have enough leftover to freeze for later. My favorite way to use up the filling is to add some breadcrumbs, a little olive oil in the pan, shape them into patties and fry on each side for 2-3 minutes until browned. I meant to take a picture of the patties for y’all, but we ate them up so quick I forgot! I will definitely do a post on those babies soon!
Since the kale it’s mixed in with meat and cheese my kids will even it it which is a win/win for everyone!
As always thanks so much for following along, sorry to cut it short today but we are praying that fevers go down and we get our happy, healthy boys back!
1 box Manicotti Pasta
1 lb ground pork or ground beef
1 small yellow onion, diced
2 garlic cloves, finely diced
1 bag of Kale
15 oz tub ricotta cheese (whole or low-fat)
2 bags shredded Italian cheese blend
1/3 cup grated parmesan
3 teaspoons olive oil
Favorite jarred marinara sauce
Heat a large skillet over medium heat. Add 1 teaspoon of the olive oil, onion, and ground pork. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove the meat and onion mixture to a large bowl. In the same pan add in another teaspoon of olive oil the kale and cook until wilted, about 5-7 minutes. Add in the chopped garlic and stir, cook for two minutes. Remove and place in the large bowl with the meat.
Cook the manicotti in a large pot of boiling salted water until slightly softened, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to an oiled baking sheet and cool.
In the large bowl with the meat and kale combine the ricotta, 1.5 cups of shredded Italian cheese, and 1/3 c parmesan. Add the garlic powder, salt, and pepper to taste, and mix. Stir to combine.
Preheat the oven to 400 degrees F.
Brush the remaining teaspoon of oil over a 13x9 baking dish. Spoon 1/2 cup of the marinara sauce over the bottom of the baking dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon marinara sauce over the top.
Sprinkle 1.5 cups of the Italian cheese over the manicotti. Cover with foil and bake for 25-30 minutes. Remove the foil and cook for another 5 minutes.
Let rest 5 minutes before serving!