It’s so easy to make my simplified version of manicotti. I fill each pasta shell with a piece of string cheese for a deliciously gooey center, then I top the shells with a beefy tomato sauce. —Suzanne Runtz, Charlestown, South Carolina
- 1 package (8 ounces) manicotti shells
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 jar (24 ounces) spaghetti sauce
- 14 pieces string cheese
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- Cook manicotti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce. Spread half of the meat sauce into a greased 13x9-in. baking dish.
- Drain manicotti; stuff each shell with a piece of string cheese. Place over meat sauce; top with remaining sauce. Cover and bake at 350° for 25-30 minutes or until heated through.
- Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until the cheese is melted. Yield: 6-8 servings.
Originally published as Easy-To-Stuff Manicotti in Quick Cooking September/October 2004, p15
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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