Title: Spaghetti Rolls
Categories: Entree Pasta Beef Casserole
Yield: 4 Servings
| LISA HLAVATY FDGN81A |
| 1 1/2 | lb | Ground beef |
| 1 | tb | Vegetable oil |
| 1 | tb | Onion powder |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | c | Spaghetti sauce;divided |
| 1 | c | Shredded mozzerella cheese |
| 8 | oz | Manicotti shells;cooked, |
| | | Rinsed and drained |
Cook beef in oil in large skillet over medium high heat until brown,
stirring to separate meat; drain fat. Stir in onion powder, salt and
pepper. Stir in 1 cup of the spaghetti sauce; cool and set aside. Reserve
1/2 cup of the ground beef mixture. Combine remaining beef mixture with
cheese in large bowl. Stuff into manicotti. Arrange in greased 13x9 inch
pan. Combine remaining spaghetti sauce with reserved beef mixture in small
bowl; blend well. Pour over minicotti. Cover with foil. Bake in preheated
350 oven, 20 to 30 minutes or until hot. Garnish as desired. Source: Prize
winner in the Beef Cookoff.