Don't-Cook-The-Pasta Manicotti |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 10 |
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From the Recipe Hall of Fame Cookbook II. Preparation time includes standing time. Ingredients:
1 lb lean ground beef |
1/2 cup chopped onion |
2 garlic cloves, minced |
4 cups tomato juice, divided |
1 (6 ounce) can tomato paste |
1 teaspoon sugar |
2 teaspoons oregano |
1 teaspoon salt |
1/8 teaspoon pepper |
3 cups shredded mozzarella cheese, divided |
2 cups ricotta cheese or 2 cups cottage cheese |
1 (10 ounce) package frozen chopped spinach, thawed, drained |
2 eggs, slightly beaten |
1/2 cup grated parmesan cheese or 1/2 cup romano cheese |
1 (8 ounce) package manicotti |
Directions:
1. In large skillet, brown meat with and garlic.
2. Drain well.
3. Stir in 2 c tomato juice, tomato paste, sugar and seasonings.
4. Simmer while preparing filling.
5. In large bowl, combine 2 c mozzarell cheese, ricotta cheese, spinach, eggs and grated cheese.
6. Mix well.
7. Stuff dry pasta shells with cheese mixture.
8. Arrange in a greased 9x13 baking dish.
9. Spoon meat sauce evenly over shells.
10. Pour remaining tomato juice on top.
11. Cover with foil.
12. Place pan on a baking sheet.
13. Bake at 350 for 1 hour.
14. Remove from oven.
15. Remove foil and top with remaining mozzarella cheese.
16. Let stand 15 minutes before serving.
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