| Italian Manicotti
8 oz. uncooked manicotti shells
2 eggs, beaten
2 tbsp. finely chopped onion
1/2 c. grated Parmesan cheese
1/2 tsp. nutmeg
2 (12 oz.) cartons (3 cups) creamed cottage cheese
9 oz. pkg. frozen chopped spinach, thawed, squeezed to drain
4 oz. (1 c.) shredded Mozzarella cheese
32 oz. jar prepared spaghetti sauce with meat
1/4 c. grated Parmesan cheese |
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Cook manicotti shells to desired doneness as directed on package. Drain; place in cold water. Heat oven to 350ºF. Grease 13 x 9 inch (3 quart) baking dish. In large bowl, combine eggs, onion, 1/2 cup Parmesan cheese, nutmeg, cottage cheese, spinach and Mozzarella cheese; mix well. Drain manicotti. Fill shells with cheese mixture. Place side by side in dish. Pour spaghetti sauce over manicotti; sprinkle with 1/4 cup Parmesan cheese. Bake at 350ºF. for 35 to 40 minutes or until bubbly. 6 to 7 servings. Jumbo shells are great to use for this recipe also. Italian Manicotti
1/4 c. olive oil
1 pound of ground beef
1/2 c. minced onion
1 minced garlic clove
1 (32 oz.) can tomato, cut up
1 (6 oz.) can tomato paste
2 tsp. salt
2 tsp. brown sugar
1 tsp. basil leaves
1 tsp. oregano leaves
1 tsp. dried parsley
1/2 tsp. pepper
Heat oil in large skillet, cook ground beef, onion and garlic. Drain excess fat. Add tomatoes, paste and seasonings. Simmer 45 minutes. FILLING:
3/4 pound of ground beef
4 tbsp. minced green onion
1 tsp. salt
1/4 tsp. pepper
1 lb. ricotta cheese
2 c. grated mozzarella cheese
1 egg, beaten
1 tsp. dried parsley
1 (8 oz.) pkg. manicotti
Parmesan cheese
Cook ground beef, green onion, salt and pepper. Drain and cool. Combine ricotta, mozzarella, egg, parsley and cooled beef. Prepare manicotti according to package directions. Drain. Fill tubes with 1/4 cup filling. Pour 1/3 the sauce into 9 x 13 inch baking dish; place tubes seam side down in single layer. Cover with remaining sauce and sprinkle with parmesan. Bake covered in a 350ºF. oven for 30 to 40 minutes. 8 to 10 servings. |
