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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