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Beef Manicotti




Source of Recipe


Internet


List of Ingredients




Meat Filling:
1 pound lean ground beef
1/4 cup onion, chopped
3 slices bread, torn up small
1 1/2 cups mozzarella cheese, shredded
1 large egg or use egg substitute
1/2 cup milk
1 tablespoon parsley, snipped
1 teaspoon salt
1/4 teaspoon pepper

Pasta:
8 ounces manicotti shells

Tomato Sauce:
4 ounces mushroom stems and pieces
15 ounce can tomato sauce
12 ounce can tomato paste
1/4 cup onion, chopped
1 clove garlic, minced
4 cups water
1 tablespoon Italian seasoning
1/2 teaspoon sugar or sugar substitute
1/2 teaspoon salt
pepper to taste
1/3 cup Parmesan cheese, grated

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 inches. Heat the oven to 375F. 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. 6 servings.


Recipe