Just like Monday, today's post is another encore production. 😉 I first shared this recipe a year and a half ago, but it's a good one. Since I just made it a few nights ago, I thought I would mention it again. It's not complicated to prepare and is tasty. Leftovers freeze well.
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| Here is a close-up to show a single tube. |
Manicotti
Meat filling:
1 pound ground chuck
1/4 cup chopped onion (I used frozen)
3 slices bread made into bread crumbs (I used my blender)
1 1/2 cup shredded mozzarella
1 egg
1/2 cup milk
1 T. dried parsley
scant teaspoon black pepper
salt to taste
Pasta:
1 8 ounce package manicotti tubes
Sauce:
1 4 ounce can mushroom stems and pieces
1 15 ounce can tomato sauce (the large can)
1 12 ounce can tomato paste (the large can)
1/4 can chopped onion (I used onion powder in the sauce and onions with the meat.)
3 cups water
1 T. Italian seasoning
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
Other:
Parmesan cheese to sprinkle on top when finished
Cook meat and onion in large skillet. Drain fat and remove from heat. Stir in remaining filling ingredients. Fill uncooked pasta tubes, packing into both ends. Place shells in a 9 by 13 pan which has been lightly sprayed with spray oil. Combine all ingredients for the sauce and simmer in pan. Pour over noodles. Cover with foil and bake in a 350 degree oven for about an hour and a half. (**Start checking for doneness at about an hour, though. One of my pans seemed too done around the edges.) Sprinkle with parmesan cheese when it comes out of the oven. Allow it to sit 5-10 minutes before serving.
For a printable version, click here.
Have a wonderful evening!