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Stuffed Manicotti - Thailand 1 Dollar Meals
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–+ servings

Stuffed Manicotti

Adapted from a recipe in the Casserole Cook Book, page 9.
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.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Course Main Dish
Servings 6 servings

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.