| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Meats |
7 |
Servings |
INGREDIENTS
| 1 |
lb |
Extra lean ground beef |
| 1 |
c |
Onion, chopped |
| 2 |
|
Cloves garlic, crushed |
| 1 |
cn |
(28 oz) whole tomatoes, undrained |
| 2 |
c |
Mushrooms, sliced |
| 1/4 |
c |
Fresh parsley, chopped |
| 1 |
tb |
Basil leaves, chopped fresh |
| 1 |
ts |
Fennel seed |
| 1/4 |
ts |
Salt |
| 2 |
c |
Low fat cottage cheese |
| 1/3 |
c |
Parmesan cheese, grated |
| 1/4 |
ts |
Nutmeg, ground |
| 1/4 |
ts |
Pepper |
| 2 |
pk |
Frozen chopped spinach |
| 14 |
|
Manicotti shells, uncooked |
| 2 |
tb |
Parmesan cheese, grated |
INSTRUCTIONS
Heat oven to 350. Cook ground beef, onion and garlic in 10-inch nonstick
skillet, stirring frequently, until beef is brown; drain. Stir in tomatoes,
mushrooms, parsley, basil, fennel seed and salt; break up tomatoes. Heat to
boiling; reduce heat. Cover and simmer 10 minutes. Spoon about 1/3 of the
beef mixture into ungreased rectangular baking dish, 13x9x2 inches.
Mix cottage cheese, 1/3 cup Parmesan cheese, the nutmeg, pepper and
spinach. Fill manicotti shells with spinach mixture; place shells on beef
mixture in baking dish. Pour remaining beef mixture evenly over shells,
covering shells completely. Sprinkle with 2 tablespoons Parmesan cheese.
Cover and bake about 1 1/2 hours or until manicotti shells are tender.
Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #527 by Daphne
<djoyce@voyager.net> on Mar 20, 1997
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