Victoria’s Veal Manicotti

Ingredients

• 5 lb ground veal
  
• 6 cups fresh spinach    
• 2 cups ricotta
  
• 1 cup shredded parmesan
  
• 5 cups shredded mozzarella
  
• 5 cloves garlic
  
• 1 pack dried manicotti
  
• 1 jar Sal’s Red Gravy  
• 2 tbsp Partanna Olive Oil  
• 1 tbsp Sal’s Sicilian seasoning  

Directions

1. 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 cool.
2. 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.
3. When veal is cooked through add into the same bowl with the sauteed spinach and garlic and combine well. Let this mixture cook to room temperature.
4. Add in ricotta, parmesan, and mozzarella and mix well. Place the cooled mixture into a ziplock bag and place in the refrigerator.
5. 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.
6. Remove manicotti from water and let cool.
7. Remove the veal mixture from the refrigerator, cut the corner of the bag and fill manicotti.
8. 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.
9. Bake in a 375 degree oven for 25 minutes.
10. Add your preferred amount of shredded mozzarella on top and broil for three minutes and serve.