*  Exported from  MasterCook  *
 
                                 MANICOTTI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheese                           Hamburger
                 Main dish                        Meats
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MEAT FILLING-----
    1       lb           Lean Ground Beef
      1/4   c            Onion -- Chopped, 1 Sm
    3       ea           Slices Bread -- Torn Up Small
    1 1/2   c            Mozzarella Cheese -- Shredded
    1       ea           Egg -- Lg
      1/2   c            Milk
    1       tb           Parsley -- Snipped
    1       t            Salt
      1/4   t            Pepper
                         -----PASTA-----
    8       oz           Manicotti Shells -- 1 Pk
                         -----TOMATO SAUCE-----
    4       oz           Mushroom Stems & Pieces -- 1 Cn
   15       oz           Tomato Sauce -- 1 Cn
   12       oz           Tomato Paste -- 1 Cn
      1/4   c            Onion -- Chopped, 1 Sm
    1       ea           Clove Garlic -- Minced
    4       c            Water
    1       tb           Italian Seasoning
      1/2   t            Sugar
      1/2   t            Salt
      1/8   t            Pepper
      1/3   c            Parmesan Cheese -- Grated
 
   Cook and stir the meat and the first 1/4 cup of onion in a large skillet
   until the meat is brown.  Drain off excess fat.  Remove from the heat and
   stir in the remaining ingredients for the Meat Filling.  Fill the uncooked
   manicotti shells, packing the filling into both ends.  Place the shells in
   an ungreased baking pan, 13 X 9 X 2-inches.  Heat the oven to 375 degrees
   F.  Heat the undrained mushrooms and the remaining ingredients for the
   Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
    Reduce the heat and simmer, uncovered, for about 5 minutes.  Pour the
   sauce over the filled shells.  Cover the pan with aluminum foil and bake
   until the shells are tender, 1 1/2 to 1 3/4 hours.  Sprinkle with the
   cheese and cool 5 to 10 minutes before serving.
  
 
 
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