Manicotti

By ghinman

Ingredients

• 12 Manicotti Pasta Shells
• 1 1/2 lbs. Ricottaa cheese
• 1/2 lb. Mozzarella cheese, shredded
• 1 tbs. chopped parsley
• 2 tsp. sugar
• 1 egg, slightly beaten
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 lb. ground beef
• 1 clove of garlic
• 32 oz. jar spaghetti sauce with mushrooms
• 1/2 cup water
• 1/3 cup grated Parmesan Cheese
• 1/2 tsp. salt
• 1/8 tsp. pepper

Details

Servings 6

Preparation

Step 1

Cook pasta 4 minutes in salted boiling water; gently drain and remove (do not overcook-shells will fall apart). Mix the Ricotta, Mozzarella, parsley, sugar, egg, 1/2 tsp. salt and 1/8 tsp. pepper; fill shells with the mixtture. Brown the ground beef with the remaining salt and pepper. Drain off excess fat and add garlic, spaghetti sauce and water; simmer for 5 minutes. Pou4r 1/2 sauce mixture in baking pan; top with filled shells. Pour remaining sauce over all. Wrap and freeze. Serving day: heat in 400 degree oven until sauce bubbles-45 to 55 minues. Sprinkle with Parmesan cheese; heat 5 minutes longer.
Note: If not freezing, bake manicotti about 30 minutes in all.