Manicotti
Makes 6 servings
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Submitted by:
Preparing:
Baking:
Difficulty:
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unknown
20 min
abt 1h30-1h45
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EAT FILLING
1 lb Lean Ground Beef
3 ea Slices Bread; Torn Up Small
1 ea Egg; Lg
1 ts Salt
1 1/2 c Mozzarella Cheese; Shredded
1/2 c Milk
1/4 ts Pepper
15 oz Tomato Sauce; 1 Cn
1/4 c Onion; Chopped, 1 Sm
4 c Water
1/2 ts Salt
1/3 c Parmesan Cheese; Grated
1 tb Italian Seasoning
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PASTA
8 oz Manicotti Shells; 1 Pk
TOMATO SAUCE
4 oz Mushroom Stems & Pieces;1 Cn
12 oz Tomato Paste; 1 Cn
1 ea Clove Garlic; Minced
1/2 ts Sugar
1/8 ts Pepper
1 tb Parsley; Snipped)
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Cook and stir the meat and the first 1/4 cup of onion in a large
skillet until the meat is brown.
Drain off excess fat. Remove from the heat and stir in the remaining
ingredients for the Meat Filling.
Fill the uncooked manicotti shells, packing the filling into both
ends.
Place the shells in an ungreased baking pan, 13 X 9 X 2-inches.
Heat the oven to 375 degrees F.
Heat the undrained mushrooms and the remaining ingredients for
the Tomato sauce except the Parmesan Cheese to boiling, stirring
occasionally.
Reduce the heat and simmer, uncovered, for about 5 minutes.
Pour the sauce over the filled shells.
Cover the pan with aluminum foil and bake until the shells are
tender, 1 1/2 to 1 3/4 hours.
Sprinkle with the cheese and cool 5 to 10 minutes before serving.
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