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Manicotti

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Ingredients/Components

sugar - 1/2 1
dried minced onion
salt and pepper to taste - 1 item
cans tomato sauce - 3 oz
garlic cloves, minced - 3 item
Ricotta cheese
red wine - 1/2 c
dried parsley - 1 tsp
ground round
dried Italian seasoning
manicotti shells, cooked, drained and rinsed - 1 lb
Mozzarella cheese, grated reserving 1/2 c - 3/4 lb
fresh Parmesan cheese, grated reserving 1/4 c - 4 oz

How to make manicotti:

Filling:1 lb. Ricotta cheese3/4 lb. Mozzarella cheese, grated (reserving 1/2 c.)4 oz. fresh Parmesan cheese, grated (reserving 1/4 c.)1 1/2 Tbsp. dried Italian seasoning salt and pepper to taste Sauce:1 lb. ground round3 (8 oz.) cans tomato sauce3 garlic cloves, minced1 1/2 tsp. dried minced onion1/2 c. red wine1/2 to 1 tsp. sugar1 1/2 Tbsp. dried Italian seasoning1 tsp. dried parsley salt and pepper to taste Combine filling ingredients, reserving 1/2 cup Mozzarella and 1/4 cup Parmesan cheese. Set aside. Brown ground round; drain. Add remaining ingredients and simmer 20 to 30 minutes. Fill manicotti shells with filling mixture. Place 3/4 cup sauce in bottom of 9 x 13-inch glass baking dish and then place filled manicotti on top. Pour remaining sauce over pasta and top with reserved grated cheese. Bake, uncovered, at 350° for 35 to 40 minutes. Remove from oven and let rest 15 minutes before serving. Serves 4 to 6 generously.

Recipe categories: Pasta, Beef, Manicotti.

Rating:

2.9

Average rating: 2.9, total votes: 9

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