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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Fast and very, very easy. Ingredients:
2 lbs ground beef |
1/4 cup chopped parsley |
2 tablespoons instant minced onion |
1/2 teaspoon salt |
1 teaspoon dried basil leaves |
1/4 teaspoon dried oregano |
1/4 teaspoon marjoram leaves |
2 cups large curd cottage cheese |
1 cup shredded cheese |
1/2 cup parmesan cheese |
14 manicotti |
Directions:
1. Sauté 1 large chopped onion and 1 (seeded and chopped) sweet red bell pepper in 3 tablespoons olive or salad oil until tender.
2. Mix 2 cloves (minced or pressed) garlic, 1 (28 ounces) tomatoes, 1/2 cup water, 1 teaspoon sugar, 1 teaspoon salt and 1 tablespoon dried basil leaves.
3. Bring to a boil.
4. Cover and simmer 20 minutes,uncover and cook, stirring occasionally, about 10 minutes. until sauce is reduced to about 1 quart.
5. If I am in a real hurry I just use 1 (26 ounce) Hunts garlic and herb spaghetti sauce for the bottom and 1 (26 ounce) Hunts garlic and herb spaghetti sauce on the top.
6. Spoon 1 cup of the tomato sauce into a greased 13x9 baking dish.
7. Cook ground beef.
8. Mix ground beef, parsley, onions, salt, herbs, cottage cheese, cheese and 1/4 cup of Parmesan cheese.
9. Put about 1/4 cup of the meat mixture into uncooked manicotti shells.
10. Place shells in baking dish.
11. Pour the remaining sauce evenly over them.
12. Sprinkle with remaining parmesan cheese.
13. Cover tightly with foil (refrigerate, if made ahead).
14. Bake at 350°F until manicotti are tender about 1 1/4 hours (about 1 1/2 hours if refrigerated).
15. Uncover bake 5 minutes to brown lightly.
16. Serve sprinkled with additional parmesan cheese.
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