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Prep Time: 55 Minutes Cook Time: 30 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I got this recipe many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil s sauce pairs well with the rich cheese filling.Melba Perlenfein, Barstow, Illinois Ingredients:
1 pound ground beef |
2 cups water |
2 cans (6 ounces each) tomato paste |
1 medium onion, chopped |
6 tablespoons minced fresh parsley, divided |
1 tablespoon dried basil |
1 garlic clove, minced |
2 teaspoons salt, divided |
1/4 teaspoon pepper, divided |
3 cups ricotta cheese |
1-1/4 cups grated romano or parmesan cheese, divided |
2 eggs, lightly beaten |
8 large manicotti shells, cooked and drained |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Simmer, uncovered, for 30 minutes, stirring occasionally.
2. Meanwhile, combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells.
3. Pour half of the meat sauce into a greased 11-in. x 7-in. baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 4 servings.
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