Recipe Talk

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- I am looking for a meat stuffed manicotti recipe from the card collection that had fennel in the sauce. It is a delicious recipe and i regret loosing it very much. I hope some one can help. Thanks cherie kjrv58@yahoo.com

MCCALLS COOKING SCHOOL BAKED MANICOTTI
1970's

Time 70 minutes
Serves 10

Ingredients
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TOMATO SAUCE
1/2 cup olive oil
2 cups finely chopped onion
2 cloves garlic chopped and minced fine
2 cans (1 lb size) tomato puree
2 cans 2 lbs 3oz size Italian plum tomatoes
1/4 cup chopped fresh parsley
2 tablespoons sugar
2 tablespoons salt
3 teaspoons dried oregano
1 teaspoons dried basil
1/4 teaspoon pepper
1 teaspoon fenel seed
FILLED SHELLS
2 pkg 12 each, manicotti
olive oil
1 cup chopped fine onion
2 cloves garlic
2 lbs ground chuck
1 egg slightly beaten
1 tablespoon salt
1 teaspoon dried oregano
1/2 teaspoon basil
1/4 teaspoon pepper
2 8oz mozzarella cheese
1 cup grated Parmesan

How to make it
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TOMATO SAUCE:
In 1/2 cup olive oil in large hot saucepan, saute 2 cups onion, 2 cloves garlic, saute about 5 minutes until tender
Add the rest of the sauce ingredents, plus 1 cup water, bring to a boil
Lower heat, simmer covered 1 hour stirring often
Cook shells until eldente- cool
In 3 tablespoons olive oil in large skillet saute 1 cup onion and 2 cloves garlic.. until tender. Place in large bowl
In same skillet brown beef stirring.
With a slotted spoon transfer beef to onion mixture
Add egg, salt, herbs, pepper and 1 1/2 cup sauce
Grate 1 1/2 packages of the Mozzarella, stir into the meat
Preheat oven to 375f
spoon 4 cups into the bottom of a 17x12x2inch baking pan
Arrange 3 rows of Manicotti lengthwise (8-across)
cover with remaining sauce, sprinkle with Parmesan cheese
Cover with remaining cheese, sliced
Bake covered with foil for 60 minutes
Uncover and bake for 10 minutes longer.
Let sit for about 10-15 minutes so it has time to set..
I usually cover and serve the salad at this time.
This is so good... I hope you try it...
Enjoy!