Manicotti
8 manicotti shells
For the sauce
0.5 lb ground beef
0.5 cup chopped onion
1 garlic clove (or 1 tsp of bottled minced garlic)
1 can tomatoes (anything but whole)
1 156 ml can tomato paste
1 tsp sugar
0.5 tsp dried basil
0.5 tsp dried oregano
salt and pepper to taste
For the Filling
1.5 cups shredded mozzarella cheese
1 cup cottage cheese
0.5 cup grated parmesan cheese
2 eggs, beaten
1 tsp salt
Cook the manicotti shells in boiling salted water for about 8 minutes. The shells should be soft, but still firm. Rinse in cold water.
Brown the ground beef with the onion and garlic. Add all the other ingredients for the sauce. Simmer for approximately 30 minutes.
While the sauce simmers, mix the ingredients for the filling. Easy peasy.
Put half of the tomato sauce in the bottom of a casserole dish. This is the bed for your manicotti. Keep the remaining sauce warm to put on top of your manicotti when it’s finished.
Now comes the time consuming part. Stuff the filling inside the manicotti shells. Be somewhat gentle. I lost a manicotti shell doing this. They do rip down the side. Use a smaller spoon and don’t rush too much. When filled, place the manicotti on the bed of tomato sauce.
Bake at 350*F, uncovered, for 30 minutes. The cheese in the manicotti will get deliciously gooey.
Serve with the leftover sauce and enjoy the deliciousness of all that cheese.
Each manicotti shell is approximately 288 calories. It goes perfectly with a normal salad.
I think I’m going to have a leftover one for lunch…
