Manicotti

Recipe Ingredients

		Meat Filling
1 lb	454g / 16oz	Lean ground beef
1/4 cup	15g / 0.5oz	Onion; chopped - 1 sm
3		Bread - torn up small
1 1/2 cups	219g / 7.7oz	Mozzarella cheese - shredded
1		Egg - lg
1/2 cup	118ml	Milk
1 tablespoon	15ml	Parsley - snipped
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
		Pasta
8 oz	227g	Manicotti shells - 1 pk
		Tomato Sauce
4 oz	113g	Mushroom stems & pieces - 1 cn
15 oz	426g	Tomato sauce - 1 cn
12 oz	340g	Tomato paste - 1 cn
1/4 cup	15g / 0.5oz	Onion; chopped - 1 sm
1		Garlic - minced
4 cups	948ml	Water
1 tablespoon	15ml	Italian seasoning
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/3 cup	48g / 1.7oz	Parmesan cheese - grated

Recipe Instructions

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.

Source:
Michael Lomonaco

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