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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:
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

Printed from tasteofhome.com Oct 7, 2008

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Stuffed Manicotti cont.

1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) manicotti, cooked and drained
3/4 cup shredded mozzarella cheese

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 25-30
minutes or until heated through.

Yield: 7 servings.