Manicotti

Manicotti
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Manicotti ingredients

  • ---MEAT FILLING---
  • 1 lb Lean ground beef
  • 1⁄4 c Onion; Chopped, 1 Sm
  • 3 Slices Bread; Torn Up Small
  • 1 1⁄2 c Mozzarella Cheese; Shredded
  • 1 Egg; Lg
  • 1⁄2 c Milk
  • 1 T parsley; Snipped
  • 1 t Salt
  • 1⁄4 t Pepper
  • ---PASTA---
  • 8 oz Manicotti Shells; 1 Pk
  • ---TOMATO SAUCE---
  • 4 oz Mushroom Stems & Pieces;1 Cn
  • 15 oz Tomato Sauce; 1 Cn
  • 12 oz Tomato Paste; 1 Cn
  • 1⁄4 c Onion; Chopped, 1 Sm
  • 1 Cloves garlic, minced
  • 4 c water
  • 1 T Italian seasoning
  • 1⁄2 t Sugar
  • 1⁄2 t Salt
  • 1⁄8 t Pepper
  • 1⁄3 c Parmesan cheese, grated

Cooking Manicotti

1. Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown.
2. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meati Filling.
3. Fill the uncooked manicotti shells, packing the filling into both ends.
4. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches.
5. Heat the oven to 375 degrees F. Heat the undrained mushrooms and the remaining ingredients for the Tomatoi sauce except the Parmesani Cheesei to boiling, stirring occasionally.
6. Reducei the heat and simmer, uncovered, for about 5 minutes.
7. Pour the sauce over the filled shells.
8. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours.
9. Sprinkle with the cheese and cool 5 to 10 minutes before serving.

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