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1 to 1 1/2 lb. ground beef
1 lb. Ricotta or cottage
1 egg, slightly beaten
1/8 to 1/4 c. milk
1 to 2 slices bread, crumbled
1 (8 oz.) pkg. shredded
Mozzarella cheese
1 (8 oz.) pkg. shredded
Cheddar cheese (optional)
1 1/2 to 2 large jars
spaghetti sauce
1 box manicotti tubes

Brown ground beef and season to taste with salt, pepper,
oregano, garlic salt and crushed red pepper; drain. Mix in
large bowl with Ricotta, 1/3 package of Cheddar cheese (or
Mozzarella) and bread crumbs soaked in egg-milk mixture.
Parboil manicotti 3 to 5 minutes. Soak parboiled manicotti in
cold water and place on wax paper (this makes it easier to
handle and keeps it from sticking). Stuff manicotti with meat
filling and place in oblong glass baking dish. Spread leftover
meat mixture over stuffed manicotti. Pour in enough spaghetti
sauce to cover manicotti and sprinkle top with cheese. Bake in
350 degrees oven for 30 to 40 minutes.
Note: For variety, use jumbo shells instead of tubes.

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