Manicotti

Name: Manicotti
Total time: 2 h
Yield: 6 serving(s)
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

Submitted by _Pixie_

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Ready In:: 2hrs
Ingredients:: 21
Serves:: 6

ingredients

MEAT FILLING
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
PASTA
1 (8 ) package manicotti
TOMATO SAUCE
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

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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Reviews

I made this last week and thought it was great. In fact, it got thumbs up from both my fiancee and my 15 year old daughter as well as myself. At first, I thought that the 4 cups of water included in the sauce part of the recipe was way too much but I was wrong...it cooks down quite a bit in the oven and does thicken up. For the filling, I used 1/2 cup fine bread crumbs instead of the bread slices and it was perfect. Also, I filled 10 manicotti shells instead of the 8 the recipe says. I will definately be making this again.

heartsmiles
I really enjoyed this!! I like manicotti, but do not like ricotta cheese so to find a recipe with a meat filling was great. It was a little time consuming to prepare, but worth it! Made for Fall PAC 2008 and will be making often.

AZPARZYCH
it was great

Mercedes Kaskett
I just made this recipe for my boyfriend and a friend. I used jumbo shells instead of manicotti shells because my neighborhood grocery store didn't carry manicotti and they worked just fine. I also used a jar sauce because I like the flavor already in it but I still added the garlic, onion and mushrooms. It did take a long time to bake, though, with the uncooked noodles. I will definately make it again.

neu_shen
I used this recipe as a basis for some very nice manicotti. I omitted the bread and milk in the filling and added some cottage cheese and basil. I cooked the manicotti before I filled them and then cut way back on the water in the tomato sauce. I used fresh mushrooms in the sauce. I know I made a lot of changes, but I wanted a meat filling and I didn't want to use uncooked manicotti because it takes so long to bake. (and I won't hurt anyone's feelings because the recipe is in 'Zaar's name rather than an individual.) My manicotti turned out very well.

Paja9203