Stuffed Manicotti

By devogirl

This recipe does take time, so make it on a Sunday and have leftovers for the week!

1 serving (1 cup) equals 505 calories, 24 g fat (9 g saturated fat), 172 mg cholesterol, 976 mg sodium, 34 g carbohydrate, 4 g fiber, 35 g protein.

Ingredients

• SPAGHETTI SAUCE:
• 1 medium onion, chopped
• 1/2 green pepper, chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 can (29 ounces) tomato sauce
• 3/4 cup water
• 3/4 cup dry red wine or water
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• MANICOTTI:
• 1-1/2 pound ground beef
• 1/2 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 package (10 ounces) frozen chopped spinach, thawed
• 3/4 cup grated Parmesan cheese, divided
• 3 eggs, lightly beaten
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (8 ounces) manicotti, cooked and drained
• 3/4 cup shredded part-skim mozzarella cheese

Preparation

Step 1

1. In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened.

2. Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly.

3. Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups)for another recipe.

4. Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese.

5. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 7 servings.