Simple Italian Beef Manicotti
|Cooked beef||3 Cup (48 tbs), shredded|
|Low fat spaghetti sauce||5 Cup (80 tbs) (Prepared)|
|Cooking liquid||1⁄4 Cup (4 tbs) (Reserved From Braised Beef With Vegetables)|
|Grated parmesan cheese||2 Tablespoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Cooked lasagna noodles||6 , cut in half|
|Shredded part skim mozzarella cheese||1⁄2 Cup (8 tbs)|
|Boneless beef chuck||3 1⁄2 Pound (Arm Pot Roast)|
|Garlic||1 Clove (5 gm), crushed|
|Dried oregano leaves||1 Teaspoon|
|Lemon pepper||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|New red potatoes||8 Small, cut in half|
|Leeks||2 Small, cut into 1.5 inch pieces|
|Cornstarch||2 Teaspoon, dissolved in 1 tablespoon water|
|Water||1 Tablespoon (For Cornstarch)|
In lg.bowl, combine beef, 3/4 cup sauce, cooking liquid, parmesan cheese, oregano and pepper.
Spread 1/4 cup sauce over bottom of 11 x 7 inch microwave safe baking dish.
Spread about 1/4 cup beef mixture on each lasagna noodle half.
Starting at short end, carefully roll up each noodle jelly roll fashion.
Place seam side down in single layer on bottom of prepared baking dish.
Top with remaining sauce; sprinkle with mozzarella cheese.
Cover with vented plastic wrap; microwave at high 5 minutes.
Reduce power to medium (50 percent power).
Cook 9-11 minutes or until filling is hot and cheese is melted, rotating dish 1/2 turn after 5 minutes.
Let stand 2 minutes before serving.
Cook's Tip: For conventional baking, follow recipe as directed above.
Do not cover with plastic wrap.
Bake in 350 degrees F oven 30 -35 minutes or until filling is hot and cheese is melted.
Braised Beef With Vegetables: Combine garlic, oregano, lemon pepper and salt; press evenly into surface of beef pot roast.
In Dutch oven, heat oil over medium low heat until hot.
Add pot roast; brown evenly.
Pour off drippings.
Bring to a boil; reduce heat to low.
Cover tightly and simmer 1 3/4 hours.
Meanwhile cut carrots and parsnips crosswise into 2 1/2 inch long pieces.
Cut lg.ends lengthwise in halves or quarters.
Add vegetables to pan; cover and continue cooking 30 minutes or until beef and vegetables are tender.
Remove beef and vegetables to serving platter; keep warm.
Strain cooking liquid; skim off fat.
For Simple Italian Beef Manicptti, reserve about 1/2 of pot roast (3 cups shredded beef) and 1/4 cup cooking liquid.In same pan, return .
1 cup cooking liquid.
Bring to a boil over medium low heat.
Add cornstarch mixture; cook and stir 1 minute or until sauce is thickened, and bubbly.
Serve with pot roast' and vegetables.
Cook's Tip: To prepare Jnsoven, use covered, ovenproof pot or roasting pan and cook in 325 degrees F oven.
Cooking times remain the same.