Beef Manicotti

Recipe Ingredients

		Meat Filling
1 lb	454g / 16oz	Lean ground beef
1/2 cup	118ml	Milk
1/4 cup	15g / 0.5oz	Onion - chopped
1 tablespoon	15ml	Parsley - snipped
3		Bread - torn up small
1 teaspoon	5ml	Salt
1 1/2 cups	219g / 7.7oz	Mozzarella cheese - shredded
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Egg (large)
		Pasta
8 oz	227g	Manicotti shells - 1 pk
		Tomato Sauce
4 oz	113g	Mushroom stems and pieces
1 tablespoon	15ml	Italian seasoning
15 oz	426g	Tomato sauce
1/2 teaspoon	2.5ml	Sugar
12 oz	340g	Tomato paste
1/2 teaspoon	2.5ml	Salt
1/4 cup	15g / 0.5oz	Onion - chopped
1/8 teaspoon	0.6ml	Pepper
1		Garlic - minced
1/3 cup	48g / 1.7oz	Parmesan cheese - grated
4 cups	948ml	Water

Recipe Instructions

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, 13x9". Heat the oven to 375F. 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 5-10 minutes before serving.

Source:
Marcella Rosene, Pasta and Co By Request (a Seattle Take Out

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