1 cup onion, chopped
4 to 5 cloves garlic, minced
2 tbsp. olive oil
1/2 tsp. each basil, oregano, ground rosemary
1 tsp. salt
1 tsp. balsamic vinegar
1 (32 oz.) can tomato sauce
1 (16 oz.) can whole peeled tomatoes
1 pkg. manicotti pasta
1 lb. ground beef
1/2 cups chopped walnuts or pine nuts (optional)
2 eggs
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
2 cups ricotta cheese
1/2 cup Parmesan cheese
1 (8 oz.) pkg. sliced mozzarella

Sauté onion and garlic in olive oil until onion is soft and translucent. In a medium sided skillet, stir in herbs, salt, tomato sauce, tomatoes and balsamic vinegar. Simmer, stirring occasionally, for 15 minutes. Keep hot.

Boil manicotti, several at a time, according to package directions in a large amount of boiling salted water. Lift out carefully using a slotted spoon so as not to break them. Place in a pan of cold water until ready to fill.

Shape ground beef into a large pattie in a skillet. Brown five minutes on each side, then break up into small chunks. Allow to cool. Stir in 1 tsp. salt, optional walnuts or pine nuts, 1 egg and half of the spinach.

Combine ricotta with 1 egg, Parmesan cheese and remaining spinach in a medium sized bowl.

Before filling, place each manicotti onto a paper towel and allow to drain well.

Fill each manicotti with a mixture consisting of half of the meat mixture and half of the ricotta cheese mixture using a long handled teaspoon.

Spoon two cups of the hot tomato sauce into the bottom of a baking dish which has been brushed with olive oil. Spread evenly.

Arrange filled manicotti in dish over sauce. Spoon remaining sauce over manicotti; cover with foil. Bake in a 350°F oven 30 minutes; uncover.

Arrange mozzarella cheese slices on top. Bake 10 minutes longer or until cheese melts.

Submitted by: CM