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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A friend served this for supper when I visited, and she placed individual servings on a bed of lettuce, then sprinkled them with cheese...it was both pretty and delicious.Judy Wulf, Hancock, Minnesota Ingredients:
1 pound ground beef |
1/4 cup chopped onion |
1/4 cup chopped green pepper |
1 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon chopped fresh parsley |
1 can (4 ounces) mushroom stems and pieces, drained |
1 egg, beaten |
1/4 cup milk |
1/2 cup seasoned dry bread crumbs |
8 ounces manicotti (14 tubes) manicotti, cooked and drained |
4 cups spaghetti sauce, divided |
1 cup (4 ounces) shredded process cheese (velveeta) |
Directions:
1. In a skillet, cook ground beef, onion, green pepper, salt and pepper until vegetables are tender; drain. Stir in parsley, mushrooms, egg, milk and bread crumbs; mix well.
2. Stuff filling into manicotti shells. Pour two cups of spaghetti sauce into a greased 13-in. x 9-in. baking dish. Place shells on sauce; top with remaining sauce.
3. Cover and bake at 350° for 25-30 minutes. Uncover and sprinkle with cheese. Return to oven for 5 minutes or until cheese is melted. Yield: 6-8 servings.
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