Chicken Meatball Spinach Manicotti covered with Parmesan Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 51:1-4

Create in Me a Clean Heart, O God

To the choirmaster. A Psalm of David, when Nathan the prophet went to him, after he had gone in to Bathsheba.

    [1] Have mercy on me, O God,

        according to your steadfast love;

    according to your abundant mercy

        blot out my transgressions. 

    [2] Wash me thoroughly from my iniquity,

        and cleanse me from my sin!

    [3] For I know my transgressions,

        and my sin is ever before me. 

    [4] Against you, you only, have I sinned

        and done what is evil in your sight,

    so that you may be justified in your words

        and blameless in your judgment.

1 pkg manicotti shells

Boiled 4 minutes in salty water, drained and set on parchment to cool

Reserve 1/4 c pasta water

Meat sauce

3 T butter

1 Leek, sliced  

2 T roasted Garlic 

1/2 t sugar

1/2 t Calabrian peppers, mashed

1/4 c fennel bulb, diced

Salt and pepper

1/4 c Sauvignon Blanc 

1 T fresh lemon juice

10 chicken Meatballs 

Sauté all veggies, all seasonings and peppers in butter

Add Meatballs, mashing into bits and cook until done

Add ricotta 

Turn off heat and stir until ricotta is melted

15 oz full fat ricotta 

2 c mozzarella 

Parmesan Cream

2 T butter

1 c heavy cream

1 c Parmesan  

1/8 c mascarpone 

1/4 c pasta water

1/2 t cracked black pepper 

Simmer until thickened 

Set aside

Using kitchen shears, cut down one side of manicotti 

Stuff with 2-3 T of meat sauce

Place open side down on a non stick sprayed 13x9 pan

It will take 2 pans

Using a ladle, spoon Parmesan Cream over each manicotti

Cover each manicotti with 

Shredded Mozzarella 

 

Bake preheated 400 degree oven for 20 minutes 

Serve and enjoy