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.
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|Serving Size: 1 Serving (420g)|
|Recipe Makes: 6|
|Calories from Fat: 129 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 104.1mg||32 %|
|Sodium 861.1mg||30 %|
|Potassium 1159.6mg||31 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 21.5g|
|Protein 28.8g||41 %|
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Calories per serving: 341
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