-----------------------MEAT FILLING-----------------------
1 lb Lean Ground Beef
1/4 c Onion; Chopped, 1 Sm
3 ea Slices Bread; Torn Up Small
1 1/2 c Mozzarella Cheese; Shredded
1 ea Egg; Lg
1/2 c Milk
1 tb Parsley; Snipped
1 ts Salt
1/4 ts Pepper
---------------------------PASTA---------------------------
8 oz Manicotti Shells; 1 Pk
-----------------------TOMATO SAUCE-----------------------
4 oz Mushroom Stems & Pieces;1 Cn
15 oz Tomato Sauce; 1 Cn
12 oz Tomato Paste; 1 Cn
1/4 c Onion; Chopped, 1 Sm
1 ea Clove Garlic; Minced
4 c Water
1 tb Italian Seasoning
1/2 ts Sugar
1/2 ts Salt
1/8 ts Pepper
1/3 c Parmesan Cheese; Grated
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, 13 X 9 X 2-inches. Heat the oven to 375 degrees
F. 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 to 10 minutes before
serving.
