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Meat Sauce |
2 | LBS | Ground Beef | |
| 1 | clove | Garlic - minced or granules | ||
| 1 | Onion - Chopped fine | |||
| 1 | TSP | Oregano | ||
| 1 | TSP | Basil | ||
| 1/4 | TSP | Rosemary | ||
| Brown all above in a large pan | ||||
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Add |
2 | Regular | Crushed Tomatoes | |
| 1 | Large | Tomato Paste | ||
| 1 | Regular | Tomato Puree | ||
| Simmer over medium heat for two hours | ||||
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Cheese Filling |
1 | LB | Ricotta Cheese | |
| 1 | LB | Mozzarella Cheese - shredded | ||
| 1/2 | CUP | Parmesan or Romano Cheese | ||
| 2 | Eggs - beaten | |||
| 1/2 | CUP | Parsley - fresh chopped, if flakes, reduce to 1 TBL | ||
| Mix together - room temp cheese is easier | ||||
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Shells |
12 | Manicotti shells, Prince or homemade - Cooked per recipe | ||
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Use a small spoon or icing piping bag to fill shells. Place shells so at least a light coat of sauce is on all sides. Bake at 400F for 25 minutes. Top with Parmesan cheese (Option) and bake another 10 minutes Cool 15 minutes before serving. |
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