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Name: Manicotti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Garlic minced; 4 c Water; 1 Lg Egg; 1 tb Italian seasoning; 1/4 ts Pepper; 1 8-oz package Manicotti Shells; 1 12-oz can Tomato Paste; 1 lb Lean ground beef; 1/2 c milk; 3 Slices Bread Torn Up Small; 1 tb Parsley Snipped; 1 15-oz can Tomato Sauce; 1/4 c Onion Chopped, 1 small; 1/8 ts Pepper; 1 ts Salt; 1/2 ts Sugar; 1/3 c Parmesan cheese grated; 1/4 c Onion Chopped, 1 Sm; 1/2 ts Salt; 1 1/2 c Mozzarella Cheese Shredded; 1 4-oz can Mushroom Stems & Pieces

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INGREDIENTS

1 Garlic ; minced
4 c Water
MEAT FILLING
1 Lg Egg
1 tb Italian seasoning
1/4 ts Pepper
1 8-oz package Manicotti Shells
1 12-oz can Tomato Paste
1 lb Lean ground beef
1/2 c milk
3 Slices Bread ; Torn Up Small
1 tb Parsley ; Snipped
1 15-oz can Tomato Sauce
1/4 c Onion ; Chopped, 1 small
1/8 ts Pepper
1 ts Salt
1/2 ts Sugar
1/3 c Parmesan cheese ; grated
Tomato sauce
1/4 c Onion ; Chopped, 1 Sm
1/2 ts Salt
PASTA
1 1/2 c Mozzarella Cheese ; Shredded
1 4-oz can Mushroom ; Stems & Pieces

Servings

INSTRUCTIONS

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.

NOTES

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Manicotti

1 Garlic minced
4 c Water
 MEAT FILLING
1 Lg Egg
1 tb Italian seasoning
1/4 ts Pepper
1 8-oz package Manicotti Shells
1 12-oz can Tomato Paste
1 lb Lean ground beef
1/2 c milk
3 Slices Bread Torn Up Small
1 tb Parsley Snipped
1 15-oz can Tomato Sauce
1/4 c Onion Chopped, 1 small
1/8 ts Pepper
1 ts Salt
1/2 ts Sugar
1/3 c Parmesan cheese grated
 Tomato sauce
1/4 c Onion Chopped, 1 Sm
1/2 ts Salt
 PASTA
1 1/2 c Mozzarella Cheese Shredded
1 4-oz can Mushroom Stems & Pieces

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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Nutrition

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Serving Size: 1 Serving (420g)
Recipe Makes: 6

Calories: 341
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 341

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