Manicotti

7 servings

Red Sauce

1 pound lean ground beef

1 large onion, chopped (1 cup)

2 large cloves garlic, finely chopped

1 can (28 oz) whole tomatoes, undrained

1 can (8 oz) mushroom pieces and stems, drained

1/4 cup parsley

1 Tbsp chopped fresh or 1 tsp dried basil

1 tsp salt

cook beef, onion, and garlic in a large skillet over medium heat 8 – 10 minutes, stirring occasionally until beef is browned; drain.  Stir in remaining ingredients, breaking up tomatoes with a fork or snipping with kitchen scissors.  Heat to boiling; reduce heat.  Cover and simmer 10 minutes.

Manicotti

2 packages (10 oz each) frozen chopped spinach, thawed

2 cups small curd creamed cottage cheese

1/3 cup Parmesan cheese

1/4 tsp ground nutmeg

1/4 tsp pepper

14 uncooked manicotti shells

2 Tbsp grated Parmesan cheese

Heat oven to 350.  Squeeze spinach to drain; spread on paper towels and pat dry.  Mix spinach, cottage cheese, 1/3 cup Parmesan cheese, nutmeg, and pepper.  Spread about 1/3 of the sauce in ungreased 13×9 baking dish.  Fill uncooked manicotti shells with spinach mixture.  Place shells in the dish.  Pour remaining sauce evenly over shells, covering shells completely.  Sprinkle with 2 Tbsp Parmesan cheese.  Cover and bake about 1 hour and 30 minutes or until shells are tender.

 I found this in the Betty Crocker Cookbook.

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