Manicotti

2 .5 hours Prep: 30 minutes Cook: 1 .75 hours

306 calories per serving view nutrition facts

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Meat filling
1	pound	ground beef, lean
1/4	cup	onion	, 1 sm
3	each	bread, white	slices, torn up small
1 1/2	cups	mozzarella cheese
1	each	egg	lg
1/2	cup	milk
1	tablespoon	parsley leaves	snipped
1	teaspoon	salt
1/4	teaspoon	black pepper

pasta
8	ounces	pasta, manicotti shells

Tomato sauce
4	ounces	mushrooms	stems & pieces,1 cn
15	ounces	tomato sauce
12	ounces	tomato paste	1 cn
1/4	cup	onion	, 1 sm
1	each	garlic clove	minced
4	cups	water
1	tablespoon	italian seasoning
1/2	teaspoon	sugar
1/2	teaspoon	salt
1/8	teaspoon	black pepper
1/3	cup	parmesan, parmigiano-reggiano cheese, grated	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 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.

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Serving Size 426g

Amount per Serving

Calories 306 36% of calories from fat