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Italian: Manicotti April 7, 2012

Filed under: Dinner,Italian,Recipes — multiculturalfamilyrecipes @ 9:59 pm

Ingredients:

  • 10 manicotti shells
  • 1/2 pound ground beef
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup dry bread crumbs
  • 1/4 teaspoon Italian seasoning
  • 1 egg
  • 2 cups Italian blend shredded cheese, divided
  • 1 (8oz) can tomato sauce
  • 1 (16oz) can stewed tomatoes
  • 1/4 cup white Zinfandel
  • 3 mushrooms (sliced)

Directions:

1. Preheat oven to 350 degrees F. While oven is preheating, bring a large pot of salted water to a boil, and cook manicotti shells for 8-10 minutes and drain.

2. In a large, deep skillet, combine ground beef, onion and garlic. Cook over medium heat until beef is browned evenly. Remove from heat, and mix in bread crumbs, Italian seasoning, egg, and one cup of the shredded cheese.

3. At this point, the shells need to be filled with the filling. I would recommend scooping the filling into a large ziplock or pastry bag, seal it, and cut a hole in the corner of the bag. By doing this, you can squeeze the filling into the shells to keep it as neat as possible.

4. Next, combine the tomato sauce, stewed tomatoes, wine and mushrooms. Then spoon sauce to cover the bottom of an 8×11 baking dish. Arrange the filled manicotti in a single layer, filling the dish. Cover the manicotti with the remaining sauce, and sprinkle the top with the remaining cheese.

5. Cover the dish and bake in the preheated oven for 30 minutes. Uncover and bake for an additional 10 minutes.

6. Serve hot, and garnish with Parmesan cheese to taste.

 

Story:

If you have never heard of Manicotti before, just image that these are the same as really long ravioli’s. With that being said, you could fill them with anything you desire. I usually make them with beef, spinach and cheese, but you could add ground pork or other ingredients to change it up. My Nonni usually makes these with her homemade noodles, but store-bought Manicotti shells work just as well!

Tip: When I make these, I usually use my favorite meat sauce. The recipe is listed in an earlier entry!

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