"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stuffed Manicotti With Peppery Cheese Sauce Recipe

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This recipe for Stuffed Manicotti With Peppery Cheese Sauce, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Maloney
Added: Monday, January 14, 2008


12 pkckaged dried manicotti shells
1 medium onion, chopped
1 clove garlic, minced
3 tbsp. butter
3 tbsp. all-purpose flour
1 1/2 tsp. instant chicken bouillon granules
1/2 tsp. paprika
1/4 tsp. red pepper
1/4 tsp. black pepper
2 1/4 c. mile
1 c. shredded process Swiss cheese
12 oz. ground beef or pork
1 c. frozen peas
3/4 c. chopped walnuts
2 tbsp. diced pimiento

Cook the manicotti shells accourding to the directions on package. Drain shells, rinse wiht cold water. Drain again.

For sauce, in a medium saucepan cook the onion and garlic in the butter, till onion is tender. Stir in flour, bouillon granules, paprika, red pepper, and black pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Gradually add cheese, stirring till melted. Remove from heat.

In large skillet cook the ground beef or pork till brown. Drain fat. Stir in peas, walnuts, 2 tbsp. pimiento, and 1 c of the sauce. Fill each manicotti with about 1/4 c of the meat mixture. Arange manicotti in six individual dishes or a 3 qt rectangular baking dish. Pour the remaining sauce over the filled manicotti. Cover manicotti with foil.

Bake 350 oven about 20 min for individual dishes or about 35 min for the baking dish or till heated through.

Number Of Servings:
Number Of Servings:
6 servings




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