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Beefy Manicotti This is a very filling, easy to make manicotti dish my whole family loves    - including my picky 2 year old! It's a combination of a few different    recipes. Great served with tossed salad and crusty French bread. Prep Time:    approx. 30 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 1 Hour 10    Minutes. Makes 4 servings.     10 manicotti shells 1/2 pound ground beef 1 small onion, chopped 2 cloves garlic, chopped 1/4 cup dry bread crumbs 1/4 teaspoon Italian seasoning 1 egg 2 cups Italian blend shredded cheese, divided 1 (8 ounce) can tomato sauce 1 (16 ounce) can stewed tomatoes 1/4 cup white Zinfandel 3 mushrooms, thinly sliced Directions 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a   ALL RIGHTS RESERVED Copyright © 2002

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boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2 Place ground beef, onion and garlic in a large, deep skillet. Cook over medium high heat    until beef is evenly brown. Remove from heat. Mix in bread crumbs, Italian seasoning, egg and 1    cup shredded cheese. Spoon filling into manicotti shells. 3 Combine tomato sauce, stewed tomatoes, wine and mushrooms. Spoon sauce to cover the bottom of    an 8x11 inch baking dish. Arrange filled manicotti in a single layer, and cover with remaining    sauce. Sprinkle top with remaining cheese. 4 Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake 10 minutes. Note: May be assembled up to 24 hours ahead of time, and baked an additional 15 to 20 minutes while    covered, to heat through.               ALL RIGHTS RESERVED Copyright © 2002