Three Cheese Manicotti

By rdhch

Ingredients

• Filling:
• 4 flat lasagna sheets (such as Barilla brand)
• 1/2 cup minced onion
• 1/4 cup olive oil
• 2 lb chopped Roma Tomatoes
• salt to taste
• 1 lb ground beef, browned and drained
• 1 tsp olive oil
• 3/4 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1/4 cup mozzarella cheese
• 1 egg white
• Nutmeg to taste
• Shredded or grated Parmesan cheese

Preparation

Step 1

1. Blanch lasagna sheets in a large pot of boiling salted water for 2 minutes
2. Arrange in a single layer on a sheet of lightly greased foil.
3. Preheat oven to 425 and coat two small casserole dishes with Pam
4. Saute onion in 1/4 cup oil in a saucepan over medium heat until soft, about 2-3 minutes.
5. Stir in tomatoes and season with salt.
6. Simmer sauce until tomatoes break down, 15-20 minutes, then puree.
7. Stir together cooked beef, ricotta, 1/4 cup Parmesan cheese, mozzarella and egg white.
8. Season with nutmeg and salt.
9. Spread 2 Tbsp sauce in each dish.
10. Divide filling among pasta sheets, roll and place in baking dishes.
11. Top with sauce and shredded Parmesan cheese.
12. Bake until heated through, 25 minutes.
13. Serve with remaining sauce.