Manicotti
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Manicotti
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| Servings | Prep Time |
| 8 shells | 1 1/2hour |
| Cook Time |
| 45 minutes |
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Ingredients
- 1/2 pound lean ground beef
- 1 clove garlicminced
- 1 cup ricotta cheese
- 4 ounces Mozzerellagrated
- 1 eggif you double this recipe you still only need 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 8 manicotti shells
Sauce
- 1/2 cup oil
- 1/2cup onionchopped
- 1/2 cup green pepperchopped
- 2 cloves garlicminced
- 1 2 pound can tomatoescrushed
- 1 small can tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2pound fresh mushroomssliced thin
- 1/2 cup grated Parmesan cheese
Instructions
- Cook manicotti shells according to package directions. About 8 minutes. Set aside to cool for handling.
- Brown ground beef and drain. Combine with the rest of the stuffing ingredients with the hamburger. I added frozen chopped spinach, that I thawed, drained and squeezed in a paper towel to get out all the liquid, to the filling pictured here. It is entirely optional.
- Stuff the shells with the filling when cool enough to handle. You can use a spoon or a butter knife or just use your hands, a cooks best tool. Every once- in -awhile a tube will split a little, not to worry, just gently press into filling .
- Place stuffed shells in baking pan. Do not crowd.
Sauce
- Prepare vegetables for sauce. Chop onions, green pepper, and garlic. Slice the mushrooms very thin.
- Sautee onion, pepper, garlic, in oil until transparent. Add can of tomatoes, tomato paste, salt, sugar, oregano, basil and mushrooms. Simmer for at least and hour.
- Pour cooked sauce over stuffed manicotti noodles in the baking dish. Sprinkle with parmesan cheese. Bake covered at 350 degrees for 30 minutes. Remove foil and bake 15 more minutes. An average serving is two shells.