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Beef Manicotti

 

84

Yield

4

servings

Prep

25

min

Cook

105

min

Ready

140

min

Trans-fat Free, High Fiber
 

Ingredients

Meat filling
1 pound ground beef, lean
½ cup milk
¼ cup onions
chopped
1 tablespoon parsley leaves
snipped
3 slices bread
torn up small
1 teaspoon salt
1 ½ cup mozzarella cheese
shredded
*
¼ teaspoon black pepper
*
1 large eggs
Pasta
8 ounce pasta, manicotti shells
*
Tomato sauce
4 ounce mushrooms, canned
and pieces
1 tablespoon italian seasoning
*
15 ounce tomato sauce
½ teaspoon sugar
12 ounce tomato paste
½ teaspoon salt
¼ cup onions
chopped
teaspoon black pepper
*
1 clove garlic
minced
cup Parmesan cheese
grated
4 cup water

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, 13x9 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 1¾ hours.

Sprinkle with the cheese and cool 5 to 10 minutes before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 663g (23.4 oz)
Amount per Serving
Calories 51034% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 1475mg 61%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 27%
Sugars g
Protein 89g
Vitamin A 42% Vitamin C 64%
Calcium 33% Iron 45%
* based on a 2,000 calorie diet How is this calculated?

 

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