"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Stuffed Manicotti, by Melody Ange, is from The Ange Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 lb ground chuck 1/2 lb pork sausage 1/2 cup chopped onion 2 cloves minced garlic 1/2 cup spinach fresh or frozen 1/4 cup dry bread crumbs 1 tsp Italian seasonings 1 tsp parsley 1 jar spaghetti sauce 1 pkg manicotti shells 1 cup shredded mozzarella cheese
Preheat oven to 375º. Lightly grease a 9 x 13 inch baking dish.
Cook the beef and pork in a skillet over medium high heat. Brown. Drain grease and put meat in large bowl. Place onion, spinach and garlic in the skillet and cook until tender. Transfer to bowl with meat. Mix bread crumbs, Italian seasoning and parsley into the bowl.
Spread 1/2 the pasta sauce over the bottom of the baking dish. Stuff manicotti shells with the meat mixture, arrange in the baking dish and cover with remaining sauce.
Cover pan with foil and bake manicotti 40 minutes in the preheated oven. Uncover the manicotti and sprinkle with cheese. Continue baking 20 minutes or until cheese is brown.
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