Spaghetti Rolls
Yield
servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
ground beef
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cup |
spaghetti sauce
divided |
|
| 1 | tablespoon |
onion powder
|
|
| 1 | cup |
mozzarella cheese
|
*
|
| 1 | teaspoon |
salt
|
|
| 12 | ounces |
pasta, manicotti shells
one package |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
vegetable oil
|
|
| 473 | ml |
spaghetti sauce
divided |
|
| 15 | ml |
onion powder
|
|
| 237 | ml |
mozzarella cheese
|
*
|
| 5 | ml |
salt
|
|
| 346.8 | ml/g |
pasta, manicotti shells
one package |
*
|
Directions
Cook and drain manicotti shells.
Cook beef in oil in large skillet over medium high heat until brown, stirring to separate meat; drain fat.
Stir in onion powder, salt and pepper.
Stir in 1 cup of the spaghetti sauce; cool and set aside.
Reserve ½ cup of the ground beef mixture. Combine remaining beef mixture with cheese in large bowl.
Stuff into manicotti.
Arrange in greased 13x9 inch pan.
Combine remaining spaghetti sauce with reserved beef mixture in small bowl; blend well.
Pour over manicotti. Cover with foil.
Bake in preheated 350℉ (180℃) oven 20 to 30 minutes or until hot. Garnish as desired.
