2 lb. ground beef
2 lb. ground pork (regular, not seasoned)
1/2 cup (1 stick) butter
2 tbsp. olive oil
4 medium yellow onions
3 celery ribs
small bunch parsley leaves (about 8 stems, fresh)
2 garlic cloves
1 tsp. basil
2 (10 oz. ea.) pkgs. frozen spinach, chopped
2 (8 oz. ea.) pkgs. cream cheese (Philadelphia)
1 cup bread crumbs (Progresso)
6 eggs
1/3 tsp. red pepper flakes
1/3 tsp. black pepper
1/2 tsp. nutmeg
grated Romano and Parmesan cheese (Kraft green tube shaker)
Manicotti pasta shells (Barilla)
your choice spaghetti sauce (Ragu, Prego, or homemade)

Put meat in skillet and chop into smallest pieces possible. After meat has cooked, drain grease in strainer and set aside.

In a large separate pan melt butter and add olive oil. Chop onions (medium size) and celery and braise in the pan.

Chop parsley, garlic, and add them. Add basil. Braise everything for at least 30 minutes on medium to medium low heat. Transfer this mix into a large pot and add the meat.

Note: It is important to let the meat cook with the onion mix for about 15 minutes so that the flavor is transferred to the meat.

Add spinach (drain juice first) and mix: add cream cheese and mix: add bread crumbs and mix. Remove from heat and add eggs and mix well. Put it back on the heat and season with pepper and nutmeg. Cook for about 5 more minutes.

Cook the manicotti shells first in boiling water, drain.

Fill the shells with the filling and place in a 9x13-inch metal pan. Put a layer of spaghetti sauce in the pan first and then add the shells. Top shells with spaghetti sauce and then sprinkle with grated cheese.

Place in oven covered at 350°F to heat. Takes at least 1 1/2 hours or more to heat up.

Makes about 20 shells.

Submitted by: Craig