• sugar - 1/2 tsp
  • pkg - 1 oz
  • milk - 1/2 c
  • salt - 1 tsp
  • water - 4 c
  • large egg - 1 item
  • pepper - 1/4 tsp
  • clove garlic, minced - 1 item
  • can tomato sauce - 1 oz
  • Mozzarella cheese, shredded
  • can tomato paste - 1 oz
  • Italian seasoning - 1 Tbsp
  • lean ground beef
  • Parmesan cheese, grated - 1/3 c
  • parsley, snipped - 1 Tbsp
  • can mushroom stems and pieces
  • onion, chopped 1 small - 1/4 c
  • slices bread, torn up small - 3 item

How to make manicotti:

Meat Filling:1 lb. lean ground beef3 slices bread, torn up small1 large egg1 tsp. salt1/4 c. onion, chopped (1 small)1 1/2 c. Mozzarella cheese, shredded1/2 c. milk1/4 tsp. pepper Tomato Sauce:1 (4 oz.) can mushroom stems and pieces1 (12 oz.) can tomato paste1 clove garlic, minced1/2 tsp. sugar1/8 tsp. pepper1 Tbsp. parsley, snipped1 (15 oz.) can tomato sauce1/4 c. onion, chopped (1 small)4 c. water1/2 tsp. salt1/3 c. Parmesan cheese, grated1 Tbsp. Italian seasoning 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-inch).

Heat the oven to 375°. 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. Yields 6 servings.

Recipe categories: Pasta, Beef, Manicotti.

Average rating: 4 of 5, total votes: 5
Cook. Time: PT2H
Total Time: PT2H

Cause of complaint:

Related ingredients:
sugar, eggs, salt, butter, 8 oz, small onion, chopped
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