Victoria’s Veal Manicotti

Directions

• Chop eight cups of spinach and mince your eight cloves of fresh garlic. Add to a shallow pan and sauté in with 1 tbsp of Partanna Olive Oil. Once the spinach has decreased in volume by half and is cooked, set aside and let it cool.
• Sauté the ground veal in the same pan with the 1 tbsp of olive oil and add in a tablespoon of Sal’s Sicilian Seasoning for authentic flavor.
• When the veal is cooked through, add to the same bowl with the sautéed spinach and garlic and combine well. Let this mixture cook to room temperature.
• Add in ricotta, parmesan, and mozzarella and mix well. Place the cooled mixture into a ziplock bag and place it in the refrigerator.
• In a large pot, salt water and bring to a boil. Gently place manicotti into boiling water and cook for five minutes and still firm.
• Remove manicotti from the water and let it cool.
• Remove the veal mixture from the refrigerator, cut the corner of the bag, and fill the manicotti.
• Pour half a jar of Sal’s Red Gravy onto the bottom of a large baking dish. Set the manicotti on top, pour the other half of the jar on top of the manicotti.
• Bake in a 375 degree oven for 25 minutes.
• Add your preferred amount of shredded mozzarella on top and broil for three minutes, and serve.