Manicotti Recipe
I first tried manicotti at my italian neighbors party. its taste completely bowled me over; asked them for the recipe and since then it has become a staple sunday item in my household . This manicotti when served as a side dish will bring happiness in your dining room. The manicotti is one of the most popular creations of the italian cuisine. Once you try out this manicotti recipe, don't forget to inform me about what you think about it .
Ingredients
8 manicotti shells
1 pound ground beef
2 6-ounce cans tomato paste
1/2 cup chopped onion
1/3 cup snipped parsley
1 tablespoon dried basil, crushed
1 1/2 teaspoons salt
1 large clove garlic, minced
2 cups water
2 beaten eggs
3 cups ricotta or cream-style cottage cheese, drained (24 ounces)
3/4 cup grated Romano or Parmesan cheese
1/4. teaspoon salt
Directions
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.
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.
