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Stuffed Manicotti


  • 8 ounces manicotti (about 14)
  • 1 1/2 pound ground beef
  • 1 egg, beaten
  • 1/2 pound mozzarella cheese, diced
  • 3 slices bread, cubed
  • 3/4 cup milk
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • tangy tomato sauce
  • Parmesan cheese

Cook manicotti by package directions. Do not drain. Run cold water over it until water in pan is cold; leave manicotti in water until needed. Meanwhile, combine ground beef, egg, cheese, bread, milk, salt and pepper. Divide mixture in half; form each half in 7 equal parts. Stuff 1 part into each manicotti shell. Place in greased 13x9x2" baking pan. Pour Tangy Tomato Sauce over top, cover with foil and bake in 350 oven for 50 minutes. (1 hour if made ahead and chilled). Pass grated Parmesan cheese when serving. Makes 7 servings. Tangy Tomato Sauce: Combine 2 (15 oz.) cans tomato sauce, 1 1/2 tablespoons parsley flakes, 1 1/2 tablespoons instant minced onion, 1 teaspoon dried oregano leaves, crumbled, 1/2 teaspoon dried basil leaves, crumbled, 1/4 teaspoon salt and 2 cloves garlic, minced. Simmer 15 minutes.

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