Always Loved Manicotti
Sophisticated Manicotti recipe
Yield
12 servingsPrep
½ hrsCook
2 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat filling | |||
| 1 | pound |
ground beef, lean
|
|
| ¼ | cup |
onions
|
|
| 3 | slices |
white bread
torn up small |
|
| 1 ½ | cups |
mozzarella cheese
|
*
|
| 1 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| 1 | tablespoon |
parsley leaves
snipped |
|
| 1 | teaspoon |
salt
|
|
| ¼ | 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 |
|
| ¼ | cup |
onions
, 1 sm |
|
| 1 |
garlic cloves
minced |
*
|
|
| 4 | cups |
water
|
|
| 1 | tablespoon |
italian seasoning
|
*
|
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ⅓ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat filling | |||
| 453.6 | g |
ground beef, lean
|
|
| 59 | ml |
onions
|
|
| 3 | each |
white bread
torn up small |
|
| 355 | ml |
mozzarella cheese
|
*
|
| 1 | each |
eggs
|
|
| 118 | ml |
milk
|
|
| 15 | ml |
parsley leaves
snipped |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| pasta | |||
| 231.2 | ml/g |
pasta, manicotti shells
|
*
|
| Tomato sauce | |||
| 115.6 | ml/g |
mushrooms
stems & pieces,1 cn |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 346.8 | ml/g |
tomato paste
1 cn |
|
| 59 | ml |
onions
, 1 sm |
|
| 1 | each |
garlic cloves
minced |
*
|
| 946 | ml |
water
|
|
| 15 | ml |
italian seasoning
|
*
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 79 | ml |
Parmesan cheese
grated |
|
Directions
Cook and stir the meat and the first ¼ 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℉ (190℃).
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, 1½ to 1 ¾ hours.
Sprinkle with the cheese and cool 5 to 10 minutes before serving.
