Manicotti Cheese Bake

By McLean

Ingredients

• 8 manicotti shells
• 2 beaten eggs
• 3 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 1/2 lbs. ground beef
• 1/2 cup finely chopped onion
• 1/2 teaspoon garlic powder (or 1 minced garlic clove)
• 2 cups water
• 2 (6 oz.) cans tomato paste
• 1 1/2 teaspoon dried Italian seasoning
• 1 teaspoon sugar
• 1 1/2 teaspoon salt
• Pepper
• 1/2 cup shredded mozzarella cheese
• 3/4 cup grated Parmesan

Details

Servings 6
Cooking time 30mins

Preparation

Step 1

Partially cook manicotti shells in boiling salted water for 15 minutes. Drain shells and rinse in cold water. Set aside.
In a large bowl, stir together the beaten egg, ricotta cheese and the 1 cup shredded mozzarella cheese. Using an ice tea spoon, fill each manicotti shell with some of the cheese mixture.
In a medium saucepan over medium-high heat, stir together the ground beef, onion and garlic powder. Cook until the beef is browned; drain the excess fat from the beef mixture.
Add the water, tomato paste, Italian seasoning, sugar and salt and pepper to taste. Bring the mixture to a boil; reduce heat and simmer, uncovered, for one hour, stirring occasionally.
Preheat over to 350 degrees. Spoon half of the sauce into the bottom of a two-quart oval baking dish. Place the filled manicotti shells in a single layer over the sauce in the dish. Pour the remaining sauce over the shells.
Cover with aluminum foil and bake for 20 minutes. Remove foil and sprinkle the 1/2 cup shredded mozzarella cheese and grated Parmesan cheese over the shells and sauce. Bake, uncovered, about 10 minutes more or until heated through.