1jar Classico Riserva Eggplant & Artichoke Pasta sauce
3/4cupwater
8ouncesmozzarella cheesesliced
1 - 8ounce package frozen chopped spinach
1 - 2tablespoonsolive oil
1teaspoonminced garlic
1/3cupheavy cream
1/8cupchicken stock
1/4teaspoonnutmeg
Instructions
Preheat oven to 350.
Mix together the ground beef, bread crumbs, onions, parsley, garlic, parmesan, egg, and milk.
Pour half of the sauce into a 9x13 inch pan.
Gently stuff the beef mixture into the manicotti noodles, and place them into the pan. Repeat until all the shells are filled.
Pour 3/4 cup water into the jar of sauce with half remaining, shake the jar to mix it up, and top with the sauce, and slices of mozzarella cheese.
Cover the pan tightly with non-stick foil, or foil that's been sprayed well with cooking spray.
Bake at 350 for 45-55 minutes. For slow cooker, cook on high for 2 - 2 1/2 hours, depending on your model. Make sure the meat gets above 160 degrees.
When the manicotti has been in the oven for about 30 minutes, place your spinach into a saute pan with 1-2 tablespoons of olive oil and 1 teaspoon minced garlic over medium heat until it is completely thawed and any excess water has cooked off.
Add the cream, chicken stock, and nutmeg, and simmer for 5-10 minutes, or until reduced and slightly thickened.
Serve the manicotti on top of a bed of the creamed spinach with a good crusty garlic bread and a green salad.