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Stuffed Manicotti

SPAGHETTI SAUCE:
1 medium onion, chopped
1/2 green pepper, chopped
2 garlic cloves, minced
3 tablespoons olive oil
1 can (29 ounces) tomato sauce
3/4 cup water
3/4 cup dry red wine or water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
MANICOTTI:

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Stuffed Manicotti cont.

1-1/2 pound ground beef
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed
3/4 cup grated Parmesan cheese, divided
3 eggs, beaten
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) manicotti, cooked and drained
3/4 cup shredded mozzarella cheese

Printed from tasteofhome.com Oct 7, 2008

Stuffed Manicotti

In a saucepan, saute onion, green pepper and garlic in olive oil until
tender. Stir in all remaining sauce ingredients; bring to a boil.
Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Uncover, simmer 10-15 minutes longer or until as thick as desired.
Meanwhile, for manicotti, cook beef, onion and garlic in a skillet
until the meat is browned and onion is tender. Drain; cool slightly.
Squeeze spinach thoroughly to remove excess water; add to the skillet
with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix
well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups)for another
recipe. Pour 1 cup of the remaining sauce into a 13-in. x 9-in.
baking dish. Stuff manicotti with the meat mixture; arrange over the
sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the
mozzarella and remaining Parmesan. Bake, uncovered, at 350° for

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Stuffed Manicotti cont.

25-30 minutes or until heated through.

Yield: 7 servings.