Manicotti Mingo 
I put a twist on regular stuffed manicotti. It's the Robinator's favorite meal outside of gumbo! LOL!
3 packages frozen, chopped spinach
3 pounds ground sirloin
2 (8-ounce) packages cream cheese, softened
2 large onions, chopped
Grated Parmesan (6 ounces)
Grated Romano (6 ounces...I like the way this cheese tastes with spinach)
Salt, black pepper, garlic powder & cayenne pepper
Creole Seasoning
1 (1-pound) package manicotti shells
1 big can (28 oz) of diced tomatoes (drain and puree in blender)
Place ground sirloin and onions in a large skillet and brown. Season with salt, peppers and garlic powder. Prepare manicotti according to package directions. Drain and place manicotti on a plate not overlapping so it doesn't stick to each other.
Put spinach in colander and thaw under hot water. Squeeze out excess water. Add spinach, parmesan cheese and cream cheese to ground meat and mix well over low heat. Sprinkle with Creole seasoning.
Stuff manicotti with mixture (I use a long handled ice tea spoon) and place in a baking dish big enough to hold all of them. Pour pureed (is that a word?) diced tomatoes over manicotti (I seasoned the sauce with cayenne pepper and Creole seasoning) and sprinkle with Romano cheese. Cover with aluminum foil and bake for 1 hour. at 350 degrees.