| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Chopped green pepper |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
cn |
(4 oz) mushroom stems and pieces, drained |
| 1 |
|
Egg, beaten |
| 1/4 |
c |
Milk |
| 1/2 |
c |
Seasoned dry bread crumbs |
| 8 |
oz |
(14 tubes) manicotti, cooked and drained |
| 1 |
|
Jar (32 oz) spaghetti sauce, divided |
| 1 |
c |
Shredded process cheese (I use cheddar/mozzarella mixture) |
INSTRUCTIONS
I got this from the 1996 Taste of Home Ground Beef Recipe Collection
magazine. Judy Wulf contributed the recipe. I like this recipe a lot
because it doesn't call for cottage or ricotta cheese, but it is a little
time consuming.
In a skillet, cook ground beef, onion, green pepper, salt and pepper until
vegetables are tender. drain. Stir in parsley mushrooms, egg, milk and
bread crumbs; mix well. Stuff filling into manicotti. Pour half of
spaghetti sauce into a greased 13 x9x2 inch baking dish. Place manicotti on
sauce; top with remaining sauce. Cover and bate at 350 for 25-30 minutes.
Uncover and sprinkle with cheese. Return to oven for 5 minutes or until
cheese is melted.
I usually just do half a package, and freeze the meat mixture for another
day since I usually just make this for me and my husband....although I
haven't gotten to make this for a while, being without an oven and
all....sigh.
Posted to EAT-L Digest 09 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 9, 1997.
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