Ingredients: |
Ingredients: 8 manicotti or 16 Jumbo shells
2 beaten eggs
8 oz. shredded mozzarella cheese (2 cups)
1½ cups ricotta cheese
⅓ cup grated Parmesan cheese
1 Tbs. snipped parsley
¼ tsp. pepper
2 cups Bolognese Sauce (below)
Parmesan or Romano cheese
Bolognese Sauce:
12 oz. ground beef or sausage
1 cup chopped onion
½ cup green sweet pepper
¼ cup chopped celery
2 cloves garlic, minced
2 (16 oz.) cans tomatoes, undrained
1 (6 oz.) can tomato paste
⅓ cup water
1 tsp. sugar
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. salt
½ tsp. dried marjoram
¼ tsp. black pepper
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Directions: |
Directions:1. Cook pasta according to the package directions. Drain immediately. Rinse with cold water, drain well.
2. Meanwhile, for filling, stir together eggs, mozzarella cheese, ricotta cheese, ⅓ cup Parmesan cheese, parsley and pepper in a medium mixing bowl.
3. Bolognese Sauce: In a large saucepan, cook meat, onion, green pepper, celery, and garlic till meat is browned. Drain fat. Carefully stir in tomatoes, paste, water, parsley, sugar, basil, oregano, salt, marjoram, and black pepper. Bring to boiling. Reduce heat, cover, and simmer for 30 minutes. Uncover, simmer for 10-15 minutes more or till desired consistency, stirring occasionally.
4. Spoon about ⅓ cup of the cheese filling mixture into each manicotti or about 3 Tbs. into Jumbo shells. Arrange filled manicotti in a 2-quart rectangular baking dish. Pour Bolognese sauce over the top. Cut large shreds of Parmesan or Romano cheese with a vegetable parer; sprinkle over sauce.
5. Bake covered in a 350º oven for 35-40 minutes or till heated through. |
This recipe for Cheese-Stuffed Manicotti is from