Manicotti Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
MEAT FILLING
1 lbs: Lean Ground Beef,
1/4 cup: Onion, Chopped, 1 Sm
3 each: Slices Bread, Torn Up Small
1 1/2 cup: Mozzarella Cheese, Shredded
1 each: Egg, Lg
1/2 cup: Milk,
1 tbsp: Parsley, Snipped
1 tsp: Salt,
1/4 tsp: Pepper,
PASTA
8 ounce: Manicotti Shells, 1 Pk
TOMATO SAUCE
4 ounce: Mushroom Stems & Pieces, 1 Cn
15 ounce: Tomato Sauce, 1 Cn
12 ounce: Tomato Paste, 1 Cn
1/4 cup: Onion, Chopped, 1 Sm
1 each: Clove Garlic, Minced
4 cup: Water,
1 tbsp: Italian Seasoning,
1/2 tsp: Sugar,
1/2 tsp: Salt,
1/8 tsp: Pepper,
1/3 cup: Parmesan Cheese, Grated
Directions:
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 from luhu.jp
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 from luhu.jp