Beef And Cheese Manicotti
|Ground beef||1 Pound|
|Canned tomato paste||12 Ounce (2 Can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Dried basil||1 Tablespoon, crushed|
|Salt||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Water||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Ricotta cheese/Cream style cottage||24 Ounce, drained (3 Cup)|
|Grated romano cheese/Parmesan cheese||3⁄4 Cup (12 tbs)|
Cook manicotti shells in boiling salted water till just tender, 15 to 20 minutes; drain.
Rinse shells in cold water.
Meanwhile, in a 3-quart saucepan brown meat lightly.
Drain off excess fat.
Stir in tomato paste, onion, half of the parsley, the basil, the 1 1/2 teaspoons salt, garlic, and dash pepper.
Add the 2 cups water; mix well.
Simmer, uncovered, for 15 minutes, stirring occasionally.
In bowl combine eggs, ricotta or cottage cheese, 1/2 cup of the Romano or Parmesan cheese, remaining parsley, the 1/4 teaspoon salt, and dash pepper.
Stuff cooked manicotti shells with cheese mixture, using a small spoon (or slit shells lengthwise with scissors and open to fill).
Pour half of the tomato-meat sauce into a 12 x 7 1/2 x 2-inch baking dish.
Arrange stuffed manicotti in dish; top with remaining sauce.
Sprinkle with the remaining 1/4 cup Romano cheese.
Bake, uncovered, at 350° for 40 to 45 minutes.
Let stand 10 minutes before serving.