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Stuffed Manicotti with Tomato Sauce
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1
Reviews
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By:
Kathryn Williams
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Stuffed Manicotti with Tomato Sauce Recipe stuffs cooked manicotti with cooked ground beef, onions, bread crumbs and Monterey Jack cheese then sauces with garlic, tomato sauce, beef broth, red wine and basil to create this stuffed pasta recipe.
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INGREDIENTS
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1 package (7 1/2 to 8 oz)
manicotti
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1 pound ground beef, crumbled
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1 large onion, finely chopped
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1/2 cup sift bread crumbs
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2 cups shredded Monterey
jack cheese
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1 teaspoon salt
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1/8 teaspoon pepper
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1 clove garlic, minced or pressed
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1 can (15 oz) tomato sauce with
tomato bits
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1 cup regular-strength beef
broth (homemade or canned)
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1/2 cup dry red wine
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 cup grated Parmesan cheese
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DIRECTIONS
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1:
Preheat oven to 350° F. Cook manicotti in boiling salted water, according to package directions; undercook slightly. Drain, rinse with warm water, and drain again. Separate
on paper towels; set aside. In a large, heavy frying pan, cook ground beef in its own drippings with about half of the onion; stir until meat is well browned. Spoon off most
of the fat. With a slotted spoon, remove meat and onions to a bowl; stir in bread crumbs, 1 cup of the jack cheese, salt, and pepper.
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2:
In the same frying pan, cook remaining onion until soft. Stir in garlic, tomato sauce, broth, wine, basil, and oregano. Bring to a boil and boil gently, uncovered, 5 minutes.
Pour about half the sauce into a greased, shallow 3-quart baking dish.
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3:
Carefully fill the drained manicotti with the meat mixture. Arrange it in sauce in baking dish. Pour on remaining sauce. Sprinkle with
remaining 1 cup jack cheese and Parmesan cheese. (At this point, casserole can be covered and refrigerated until ready to bake.)
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4:
Bake, uncovered, until pasta heats through, sauce bubbles, and cheese browns lightly (25 to 45 minutes).
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