"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mannicotti Recipe

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This recipe for Mannicotti, by , is from The Weeks - Barrowman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Louise Porch


1 lb. manicotti
melted butter
2 onions, chopped
3 cloves garlic, chopped
2 tbsp olive oil
1/2 lb. mushrooms, chopped fine
1 lb. lean ground beef
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup soft bread crumbs
1 egg beaten, slightly
1 tsp salt
1 tsp oregano
tsp pepper
1 cup Parmesan cheese

3-4 cups tomato sauce-- ingredients below:
2 cup chopped onions
3 gloves garlic
3 tbsp olive oil
3 cups canned tomatoes
2 small cans tomato paste
2 cups water
1 bay leaf
tsp salt
tsp pepper
1 tsp oregano

1. Saute onion and garlic.
2. Add all sauce items except oregano
3. Simmer for 2 hours
4. Add oregano last 15 minutes

1. Cook pasta 12 minutes; drain and rinse
2. Return to pot and add small amount of melted butter to prevent sticking
3. Brown onions and garlic lightly in oil along with drained ground beef
4. In separate pan, cook mushrooms until wilted.
5. Combine beef mixture, mushrooms, cheese, crumbs, egg, salt, oregano and pepper.
6. Use a teaspoon to stuff the shells.
7. Cover bottom of pan with sauce, place shells in pan, add more sauce and sprinkle with Parmesan cheese.
8. Bake about 30 minutes




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