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Stuffed Manicotti




Source of Recipe


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List of Ingredients



• 1 pound ground beef
  
• 1/2 cup chopped onion
  
• 1 large clove garlic, minced
  
• 2 6-ounce cans tomato paste
  
• 2 tablespoons snipped parsley
  
• 1 tablespoon dried basil, crushed
  
• ****
  
• 1 1/2 pounds (3 cups) fresh ricotta or
  
• cream style cottage cheese, drained
  
• 2/3 cup grated romano or parmesan cheese
  
• 2 slightly beaton eggs
  
• 1/4 cup snipped parsley
  
• 8 manicotti shells
  
• 1/2 cup grated romano or parmesan cheese
  






Instructions



1. In large saucepan, brown meat lightly. Drain off excess fat. Add onion, garlic, tomato paste, 2 cups water, 2 tablespoons parsley, crushed basil, 1 1/2 teaspoons salt, and dash pepper. Simmer, uncovered, about 30 minutes, stirring occasionally. Meanwhile, combine ricotta, the 2/3 cup romano cheese, eggs, 1/4 cup parsley, 1/2 teaspoon salt, and dash pepper.
   
2. Cook manicotti shells in boiling water till just tender; drain. Rinse shells in cold water. Stuff manicotti with cheese mixture. Put cheese mixture into a ziplock bag and close. Cut at one of the corner just big anough to allow mixture to come out easily. Push cheese mixture in the manicotti shells by pressing on bag and allow mixture to be half way stuffed and turn the other end and do the same.
   
3. Pour half the tomato-meat sauce into 12x8x2-inch baking dish. Arrange stuffed manicotti in a row. Top with remaining sauce. Sprinkle with the 1/2 cup romano or parmesan cheese. Bake in 350*F oven for 30 to 35 minutes. Makes 6 to 8 servings.
   



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