Manicotti con Vino!

This recipe was developed from a manicotti recipe I received via email.  It's easy, tastes delicious, and is healthier than the white sauce versions of manicotti.

Ingredients
-2 tbsp olive oil
-1/2 of a medium onion (I used a yellow one), chopped
-4 cloves of garlic, minced (or use a garlic press)
-1 lb lean ground beef
-1 package of frozen chopped spinach, thawed and drained
-1 12 oz package of manicotti shells
-1 cup ricotta cheese
-1/4 cup parmesean cheese
-2 eggs
-2 jars spaghetti sauce (I use Classico Cabernet Marinara, thus the vino!)
-Your favorite italian seasoning
-mozzarella cheese

Directions

1.  Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Set aside to cool.

2.  Preheat the oven to 400 degrees.


3.  To the ground beef mixture add the cooked spinach, ricotta cheese, parmesan cheese, and spices. When the mixture is cool, add the beaten eggs. Spread spaghetti sauce in the bottom of a 9x13 inch baking dish to cover the bottom of the dish.  Stuff the manicotti shells with the meat/cheese mixture (An easy way is to put the mixture into a ziptop bag, cut the corner, and pipe the mixture into the shell); place shells in prepared dish.  


4.  Pour the remaining spaghetti sauce over the manicotti so none of the shells can be seen.  This will cook the shells to a nice al dente in the oven.  Cover the baking dish with aluminum foil and place in the oven for 35 minutes.  


5.  After 35 minutes, pull the wire rack out, take the foil off, and cover with the mozzarella cheese.  Close the oven and continue baking for 10 minutes.

Enjoy!