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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 lb lean ground beef |
1/4 cup onion, chopped, 1 sm |
3 slices bread, torn up into small pieces |
1 1/2 cups mozzarella cheese, shredded |
1 large egg |
1/2 cup milk |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (8 ) package manicotti |
1 (4 ounce) can mushroom stems and pieces |
1 (15 ounce) can tomato sauce |
1 (12 ounce) can tomato paste |
1/4 cup onion, chopped, 1 sm |
1 clove garlic, minced |
4 cups water |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup parmesan cheese, grated |
1 tablespoon parsley, snipped |
1 tablespoon italian seasoning |
Directions:
1. Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown.
2. Drain off excess fat.
3. Remove from the heat and stir in the remaining ingredients for the Meat Filling.
4. Fill the uncooked manicotti shells, packing the filling into both ends.
5. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches.
6. Heat the oven to 375 degrees F.
7. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
8. Reduce the heat and simmer, uncovered, for about 5 minutes.
9. Pour the sauce over the filled shells.
10. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours.
11. Sprinkle with the cheese and cool 5 to 10 minutes before serving.
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