| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Italian1 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Onion; chopped |
| 1 |
tb |
Parsley; snipped |
| 3 |
sl |
Bread; torn up small |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Mozzarella cheese; shredded |
| 1/4 |
ts |
Pepper |
| 1 |
lg |
Egg |
| 8 |
oz |
Manicotti shells; 1 pk |
| 4 |
oz |
Mushroom stems and pieces |
| 1 |
tb |
Italian seasoning |
| 15 |
oz |
Tomato sauce |
| 1/2 |
ts |
Sugar |
| 12 |
oz |
Tomato paste |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Onion; chopped |
| 1/8 |
ts |
Pepper |
| 1 |
|
Clove garlic; minced |
| 1/3 |
c |
Parmesan cheese; grated |
| 4 |
c |
Water |
INSTRUCTIONS
MEAT FILLING
PASTA
TOMATO SAUCE
Cook and stir the meat and the first 1/4 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". Heat the
oven to 375F. 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, 1-1/2 to 1-3/4 hours. Sprinkle with the cheese and cool
5-10 minutes before serving.
Per serving: 449 Calories (kcal); 26g Total Fat; (52% calories from
fat); 28g Protein; 27g Carbohydrate; 120mg Cholesterol; 1755mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 0
Fruit;
3 1/2 Fat; 0 Other Carbohydrates
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