Meat Stuffed Manicotti
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Minced celery||1 Cup (16 tbs) (Finely Minced)|
|Finely minced onion||1⁄2 Cup (8 tbs)|
|Canned mushrooms||1⁄2 Cup (8 tbs), minced drained|
|Shoulder of veal||1 Pound, ground|
|Seasoned pepper||To Taste|
|Milk||2 1⁄4 Cup (36 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Manicotti||12 (Packaged Variety)|
|Packaged seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Canned tomato paste||1 Tablespoon|
|White wine||1⁄4 Cup (4 tbs)|
|Meat sauce||10 1⁄4 Ounce (1 Can, For Spaghetti)|
Early in day: In large skillet over low heat, in 1/2 cup butter, saute celery, onions, mushrooms, veal, 1 teaspoon salt, 1/2 teaspoon seasoned pepper, 20 minutes, stirring often.
Meanwhile, make Bechamel Sauce: In saucepan, melt 3 tablespoons butter; stir in flour, milk, 1/2 teaspoon salt, 1/8 teaspoon seasoned pepper, nutmeg.
Cook, stirring, until thickened; add 3 tablespoons Parmesan cheese; remove from heat.
To 6 quarts boiling water, add 1 tablespoon salt, 4 manicotti; boil rapidly 8 minutes; then remove with slotted spoon to greased bowl.
Repeat, cooking 4 manicotti at time, until all are used.
To veal, add crumbs, yolks, paste, wine; stuff into manicotti.
Place half of Bechamel Sauce in 13" by 9" by 2" baking dish; top with half of meat sauce.
Lay manicotti over this; cover with foil; refrigerate along with rest of sauces.
About 45 minutes bejore serving: Preheat oven to 400°F.; pour rest of Bechamel Sauce over manicotti, then rest of meat sauce.
Bake, covered, 30 minutes or until tender.
Sprinkle with Parmesan.