A delightful twist on the classic Italian manicotti, featuring a rich beef and spinach filling with a creamy cheese blend.
Brown the ground beef in a large skillet over medium heat until fully cooked.
Use a wooden spoon to break up the beef into small pieces for even cooking.
Add the diced onion and minced garlic to the skillet and sauté until softened.
Cook until the onions are translucent for the best flavor.
Stir in the diced tomatoes, mushrooms, fennel seed, basil, seasoning salt, and black pepper. Simmer for 10 minutes.
Stir occasionally to prevent sticking and to blend the flavors.
In a mixing bowl, combine the thawed and drained spinach, ricotta cheese, half of the parmesan cheese, nutmeg, and black pepper.
Ensure the spinach is well-drained to avoid a watery filling.
Spread a layer of the beef sauce on the bottom of a greased 9x13 inch baking dish.
This prevents the pasta from sticking to the dish.
Fill each manicotti shell with the spinach mixture and arrange them over the sauce in the dish.
Use a piping bag or a small spoon to make filling the shells easier.
Pour the remaining beef sauce over the stuffed shells and sprinkle with the remaining parmesan cheese.
Ensure the shells are fully covered with sauce to prevent drying out during baking.
Cover the dish with aluminum foil and bake in a preheated oven at 325°F for 1 hour and 30 minutes.
Check the pasta for doneness by inserting a fork into a shell.
Let the dish rest for 10 minutes before serving.
This allows the flavors to meld and makes serving easier.
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