Stuffed Manicotti
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
For the Sauce
- 500 grams ground beef, or pork, (1 lb)
- ½ cup onion, diced
- 1 clove garlic, minced
- 2 cans tomato paste, (6 oz / 170 g each)
- 2 cups water
- 1½ teaspoons salt
- dash black pepper
- 2 tablespoons fresh parsley, chopped
- 4 teaspoons dried basil
- 1 teaspoon anise seed
For the Filling
- 1½ cups cottage cheese, Shortcut
- ⅓ cup Parmesan cheese, grated
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon salt
- dash black pepper
For the Manicotti
- 250 grams dry manicotti shells, (8 oz)
- Parmesan cheese, grated
Instructions
- To make the sauce, heat a large non stick pan on medium heat, brown the ground beef or pork until no pink is visible. Drain off excess fat.
- To the pan add the rest of the Sauce ingredients. Stirring occasionally, simmer uncovered for 45 minutes.
- In a large mixing bowl, add all the Filling ingredients and mix to combine, set aside.
- Heat a pot of salted water to boiling, add the manicotti and cook until just tender, drain, run under water to stop the cooking.
- Preheat your oven to 180° C (350° F), get out a 7x11 baking pan.
- Pour ½ the Sauce into the baking pan and spread out evenly by gently shaking the pan.
- Stuff the manicotti pasta using a long spoon or pastry bag, place manicotti in the baking pan on top of the sauce making a single layer.
- Top with remaining Sauce, sprinkle with Parmesan as desired.
- Bake for 30 minutes.
- Serve with sides of your choice, enjoy.
Notes
I call this High cost per serving as I have yet to find manicotti shells in any store I have been to so far, maybe next time up in Bangkok I will look there as there is some gourmet shops that may carry it.
Shortcut: Cottage Cheese.
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