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| Beef Manicotti
1 lb. ground beef
1 sm. onion, chopped
3 slices bread, torn into small pieces
1 1/2 c. (6 oz.) shredded Mozzarella cheese
1 egg
1/2 c. milk
1 tbsp. parsley
1 tsp. salt
1/4 tsp. pepper
1 pkg. Manicotti shells
1 can (4 oz.) mushrooms, stems and pieces
1 can (15 oz.) tomato sauce
1 can (12 oz.) tomato paste
1 sm. onion, chopped
1 clove garlic, finely chopped
4 c. water
1 tbsp. Italian seasoning
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. grated Parmesan cheese |
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Cook and stir ground beef and 1/4 cup onion in skillet until beef is brown; drain. Stir in bread, Mozzarella cheese, egg, milk, parsley, 1 tsp. salt and 1/4 tsp. pepper. Fill uncooked shells, packing beef mixture into both ends. Place shells in un-greased 13 x 9 x 2-inch pan. Heat mushrooms (with liquid) and the remaining ingredients except Parmesan cheese to boiling, stirring occasionally, reduce heat. Simmer uncovered 5 minutes. Pour sauce over shells. Cover and cook in 375ºF. oven until shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with cheese. Let stand 5-10 minutes before serving. Makes 6-8 servings. |
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