Meatball Stuffed Manicotti
Are you craving something a little different than the typical spaghetti and meatballs? I’ve got a great one for you today. This meatball stuffed manicotti doesn’t even require a pot of boiling water. ALL of the cooking takes place in the oven, where it belongs.
Don’t want to turn your oven on? Stick these in your crockpot for an awesome summer-friendly meal. Sometimes I don’t want to go to the trouble of making a whole batch of homemade spaghetti sauce. Even if you used canned tomatoes, it is an ordeal that requires a lot of thought and effort to make a great batch.
I’ve been on a mission to find a fantastic jarred sauce that I can use for meals like this in place of my homemade version, and I just found one, Classico Riserva Pasta Sauce.
These sauces are made with no artificial ingredients or added sugar. They use vine-ripened tomatoes that are picked at the peak of sweetness.
This sauce is perfectly balanced with herbs and spices, extra virgin olive oil and a pinch of sea salt, then slowly simmered to perfection. They take all of the work out of pasta sauce, without sacrificing one iota of flavor.
Open up a bottle of the good stuff, and hit the easy button on one part of your dinner.
Start this by mixing together all the meatball ingredients until they are evenly distributed.
Next you are going to put it right into UNcooked manicotti. This will eliminate the boiling, and eventual, inevitable splitting of the noodles during the stuffing process.
Cover the noodles with the rest of the sauce. Don’t be shy! We add some water to the sauce to make sure the manicotti noodles have lots of moisture to soak up during baking.
Look at those awesome chunks of artichoke and eggplant in this sauce! I love it!
Cover with non-stick foil, or foil that’s been sprayed really well with cooking spray, and cover the pan tightly. Bake on the bottom rack at 350 for 45 minutes to an hour.
One of my favorite parts of this dish is the creamed spinach. I love the combination of the amazing pasta sauce, the tender and flavorful meatball, and the creamed spinach with a touch of nutmeg. I didn’t discover the awesomeness of this combination until I was well into my 20’s, and I so regret it!
Serving Size: 1
Amount Per Serving:Calories: 424 Total Fat: 27g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 112mg Sodium: 630mg Carbohydrates: 17g Fiber: 2g Sugar: 3g Protein: 29g
Hungry for more? Check out my awesome garlic bread, and Greek Freak Salad Dressing recipes that would go along with this perfectly!
This post brought to you by Classico Riserva. The content and opinions expressed below are that of Or Whatever You Do.