Title: Manicotti 2
Categories: Cheese Ground Vegetable Beef
Yield: 6 Servings
| MEAT FILLING |
| 1 | lb | Lean Ground Beef |
| 3 | | Slices Bread; Torn Up Small |
| 1 | | Egg; Lg |
| 1 | ts | Salt |
| 1/4 | c | Onion; Chopped, 1 Sm |
| 1 1/2 | c | Mozzarella Cheese; Shredded |
| 1/2 | c | Milk |
| 1/4 | ts | Pepper |
| PASTA |
| 8 | oz | Manicotti Shells; 1 Pk |
| TOMATO SAUCE |
| 4 | oz | Mushroom Stems & Pieces;1 Cn |
| 12 | oz | Tomato Paste; 1 Cn |
| 1 | | Clove Garlic; Minced |
| 1/2 | ts | Sugar |
| 1/8 | ts | Pepper |
| 1 | tb | Parsley; Snipped |
| 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 |
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.