Total Calories: 249
* Manicotti noodles from the supermarket may be used instead of homemade pasta tubes. The following recipe is enough for 1 box of manicotti noodles cooked per package direction. Meat Filling: * Heat oil in a heavy skillet, add onion and garlic and cook over moderate heat until they are soft but not brown. Stir in the spinach and cook until moisture has boiled away and the spinach sticks lightly to the pan. Transfer spinach to a large bowl. Melt one tablespoon of butter in the same skillet and lightly brown ground beef. Stir and break up any lumps. Add meat to onion and spinach. Add one tablespoon butter to the skillet and cook the chicken livers for 3 or 4 minutes, until they are lightly browned. Chop them coarsely and add to the mixture in the bowl. (Optional). Add the 5 tablespoons Parmesan, 2 tablespoons cream, 2 eggs and 1/2 teaspoon oregano. Mix all together and season with salt and pepper to taste. To Assemble and Bake Cannelloni:
Preheat oven to 375°.
Pour just a film of tomato sauce into two 10" by 14" baking and serving dishes. Fill the cooked manicotti noodles with the spinach-meat mixture. Lay side by side in one layer on the tomato sauce. Spoon cream sauce over it, then spoon the rest of the tomato sauce on top. Scatter over 2 tablespoons of grated Parmesan cheese, dot with two tablespoons butter cut in tiny pieces. Bake uncovered twenty minutes or until cheese is melted and the sauce is bubbling.
Cannelloni can be made as much as two days ahead of time, covered with plastic or foil, and refrigerated.
This Cannelloni (pasta tubes filled with meat and baked in tomato and creamsauce) recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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