Savory Meat Filled Manicotti Recipe
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Savory Meat Filled Manicotti
8 oz SKINNER Manicotti, uncooked
1/2 lb Ground beef
1/2 lb Ground pork
2 cup Shredded mozzarella cheese
- divided
4 Eggs, slightly beaten
1/4 cup Seasoned dry bread crumbs
1/4 cup Grated Parmesan cheese
3/4 cup Finely chopped onion
3/4 tsp Dried oregano leaves
1/2 tsp Salt
1/8 tsp Ground black pepper
1 3/4 cup Spaghetti sauce
Cook pasta according to package directions; drain. Cool in single
layer on foil. Heat oven to 350 degrees Fahrenheit. In large skillet,
brown meat; drain. Stir together meat, 1 cup mozzarella cheese, eggs,
bread crumbs, Parmesan cheese, onion, oregano, salt and pepper. Fill
each cooled pasta tube with about 1/4 cup meat filling. Spread thin
layer of sauce on bottom of 13x9x2-inch glass baking dish. Place
filled pasta in prepared baking dish; cover with remaining sauce.
Sprinkle with remaining 1 cup mozzarella cheese and additional
Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or
until hot and bubbly. About 6 to 8 servings.
Make Ahead Directions: Do not bake. Cover baking dish tightly with
plastic wrap; then foil. Freeze up to 2 months. Remove foil and
plastic wrap; replace foil. Bake at 350 degrees Fahrenheit 1 hour, 30
minutes or until hot and bubbly.
To make individual portions, prepare as directed in recipe above
except place two manicotti into each of seven small microwave-safe
dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave
each dish, loosely covered, at MEDIUM (50%) 7 to 9 minutes or until
hot, turning dish 1/2 turn halfway through cooking time. If thawed in
refrigerator overnight, microwave at HIGH (100%) 2-1/2 minutes or
until hot.
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
format by Karen Mintzias |
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