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Manicotti

June 11, 2018

400°
12 Manicotti pasta shells
1 1/2 pounds Ricotta cheese
1/2 pound Mozarella cheese, shredded
1 tablespoon chopped parsley
2 teaspoons sugar
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
32-ounce jar spaghetti sauce with mushrooms
1/3 cup water
1/3 cup grated Parmesan cheese

Cook pasta 4 minutes in salted boiling water; gently drain and remove (do not overcook – shells will fall apart). Mix Ricotta, Mozzarella, parsley, sugar, egg. 1/2 teaspoon salt and 1/8 teaspoon pepper; fill shells with this mixture. Brown meat with remaining salt and pepper. Drain off excess fat and add garlic, spaghetti sauce and water; simmer 5 minutes. Cool. Pour 1/2 sauce mixture in baking pan; top with filled shells. Pour remaining sauce over all. Wrap and freeze. Serving day: Heat in 400° oven until sauce bubbles – 45 to 55 minutes. Sprinkle with Parmesan; heat 5 minutes longer.

NOTE: If not freezing, bake manicotti about 30 minutes in all.

Serves 6
Preparation time: 1 1/4 HR.

Approximate calories per serving…550


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© 1973 Curtin Publications, Inc., New York, N.Y.

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