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lean grnd beef milk onion parsley Bread salt Mozzarella cheese pepper egg manicotti shells mushroom stems Italian seasoning tomato sauce sugar tomato salt onion pepper clove garlic Parmesan cheese water
Viewed: 80 - Published at: 7 years agoIngredients
- 1 lb lean grnd beef
- 1/2 c. lowfat milk
- 1/4 c. onion, minced
- 1 Tbsp. parsley, snipped
- 3 slc bread, torn up small
- 1 tsp salt
- 1 1/2 c. mozzarella cheese, shredded
- 1/4 tsp pepper
- 1 lrg egg
- 8 ounce manicotti shells, 1 pk
- 4 ounce mushroom stems and pcs
- 1 Tbsp. Italian seasoning
- 15 ounce tomato sauce
- 1/2 tsp sugar
- 12 ounce tomato paste
- 1/2 tsp salt
- 1/4 c. onion, minced
- 1/8 tsp pepper
- 1 x clove garlic, chopped
- 1/3 c. parmesan cheese, grated
- 4 c. water
Method
- Cook and stir the meat and the first 1/4 c. of onion in a large skillet till 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 min.
- Pour the sauce over the filled shells.
- Cover the pan with aluminum foil and bake till the shells are tender, 1-1/2 to 1-3/4 hrs.
- Sprinkle with the cheese and cold 5-10 min before serving.
