This rich and meaty pasta is perfect for casual entertaining.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2009
Ingredients
Béchamel:
Method
In large skillet, heat oil over medium-high heat; fry onions until golden, about 6 minutes.Add lamb, beef, garlic and bay leaf; sauté, breaking up meat with wooden spoon, until meat is no longer pink, about 8 minutes.
Stir in vinegar, cinnamon, salt, cloves, pepper and allspice; cook until no liquid remains. Stir in tomatoes and red peppers; reduce heat to low and simmer until no liquid remains, about 30 minutes. Discard bay leaf. Let cool. Stir in feta cheese.
Meanwhile, in large saucepan of boiling salted water, cook manicotti until tender but firm, about 10 minutes. Drain and chill in cold water; drain again.
Spread 3/4 cup (175 mL) of the filling in 13- x 9-inch (3 L) glass baking dish. Spoon scant 1/2 cup (125 mL) of the filling into each pasta tube. Arrange on filling.
Béchamel: In saucepan, melt butter over medium heat; sprinkle with flour and cook, stirring constantly, for 1 minute. Whisk in milk until smooth; bring to simmer and cook, stirring frequently, until thickened, about 8 minutes. Stir in pecorino cheese, salt and pepper.
In small bowl, whisk 1 cup (250 mL) of the béchamel into egg yolks; stir back into saucepan. Spread over pasta. (Make-ahead: Place waxed paper directly on surface; cover and refrigerate for up to 24 hours. Add 10 minutes to baking time.)
Bake in 375°F (190°C) oven until browned and bubbly, about 30 minutes. Let stand for about 10 minutes before serving.
Nutritional facts Per serving: about
- Sodium 627 mg
- Protein 23 g
- Calories 413.0
- Total fat 25 g
- Potassium 488 mg
- Cholesterol 111 mg
- Saturated fat 11 g
- Total carbohydrate 25 g
%RDI
- Iron 23.0
- Folate 31.0
- Calcium 19.0
- Vitamin A 13.0
- Vitamin C 45.0
