| Manicotti
1 lb. hamburger
1/4 c. parsley
2 tbsp. minced onion
1/2 tsp. salt
1 tsp. basil
1/4 tsp. minced garlic
1/4 tsp. oregano
1/4 tsp. marjoram
2 c. Ricotta cheese
1 c. Monterey Jack
1/2 c. Parmesan
1 box shells (14) |
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Mix together and stuff uncooked shells; set aside. Sauté 1 large onion in 3 tablespoons oil. Add 1/4 teaspoon minced garlic. Add 1 (28 ounce) can whole tomatoes, 1/2 cup red wine, 1 teaspoon sugar, 1 teaspoon salt (optional), and 1 tablespoon basil. Simmer sauce 30 minutes. Spoon a small amount of sauce into the bottom of dish. Lay shells in a single layer. Pour remaining sauce on shells. Cover with foil. Bake 1 1/2 hours at 350ºF. Manicotti
1 (8 oz.) box jumbo shell macaroni
1 c. shredded Mozzarella cheese
2/3 c. cheddar cheese
1 (15 oz.) container Ricotta cheese
2 tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
Cook macaroni per package directions. Mix cheeses, parsley, eggs, salt, and pepper together. Fill cooled and drained macaroni shells 2/3 full. Pour your favorite meatless spaghetti sauce over top. Bake 30 minutes at 350ºF. covered until sauce is bubbly. Can remove cover and bake 5 minutes longer. Manicotti w/Meat Stuffing
1 1/2 lbs. ground beef
1/2 med. onion, chopped
1 clove garlic, finely minced
1 c. bread crumbs
1 tbsp. chopped parsley or Italian seasoning
1/2 lb. Mozzarella cheese, grated
Salt and pepper
2 eggs, slightly beaten
1/2 c. milk (if mixture seems dry, add more)
Sauté first three ingredients then add next six ingredients. Mix thoroughly. Cook one box manicotti shells according to directions on box. Drain and rinse in cold water, handling carefully. Stuff with filling. Place filled shells in a single layer in a greased baking dish. Pour 2 cups spaghetti sauce over manicotti; cover and bake 25 to 35 minutes at 350-375ºF. or until hot. Might remove cover last 10-15 minutes. Sprinkle with Parmesan cheese (can freeze part or leftovers). |
