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Stuffed Tufoli Or Manicotti

American.Gourmet's picture
  Tufoli/Manicotti 1 Pound
  Melted butter 1 Tablespoon
  Onions 2 , chopped
  Garlic 3 Clove (15 gm), chopped
  Olive oil 2 Tablespoon
  Mushrooms 1⁄2 Pound, chopped
  Chopped lean beef 1 1⁄2 Pound (May Be Part Veal)
  Mozzarella cheese/Swiss cheese 1 1⁄2 Cup (24 tbs), chopped
  Soft bread crumbs 1 Cup (16 tbs)
  Egg 1 , slightly beaten
  Salt 1 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Basic tomato sauce/Canned tomato sauce 4 Cup (64 tbs)
  Grated parmesan cheese 1 Cup (16 tbs)

1. Cook the pasta in a large quantity of rapidly boiling salted water until half done, about twelve minutes. Drain and rinse in cold water. Return it to the pot and toss with a small amount of melted butter to prevent it from sticking together.
2. Preheat oven to moderate (350° F.).
3. Brown the onions and garlic lightly in the oil. Add the mushrooms and cook until wilted. Using the hands, blend the onion mixture with the beef, cheese, crumbs, egg, salt, oregano and pepper. Using a teaspoon, stuff the tufoli or manicotti with the mixture.
4. Cover the bottoms of two eight-cup, shallow rectangular casseroles with a thin layer of tomato sauce and arrange a layer of the stuffed pasta on top. Cover lightly with more sauce and sprinkle generously with Parmesan cheese. If necessary, repeat the layers.
5. Bake about thirty minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes

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