SAUCY STUFFED MANICOTTI|
1/2 lb. bulk Italian sausage
1/2 lb. ground beef
1 clove garlic, minced
1/4 tsp. dried whole basil
1/4 tsp. salt
1/8 tsp. pepper
2 (6 oz.) cans tomato paste
2 c. water
8 manicotti shells
1 c. Ricotta cheese
1 egg, beaten
2/3 c. grated Parmesan cheese
1 c. (4 oz.) shredded
4 (1 oz.) slices Provolone
Combine sausage, beef, garlic, basil, salt and pepper in
a large skillet; cook until meat is browned, stirring to
crumble meat. Drain off drippings. Add tomato paste and
water; reduce heat and simmer, uncovered 45 minutes, stirring
occasionally. Cook manicotti shells according to package
directions; drain and set aside. Combine Ricotta cheese, egg,
Parmesan and Mozzarella cheese; mix well. Stuff manicotti
shells with cheese mixture and arrange in a lightly greased 13
x 9 x 2-inch baking dish. Top with Provolone cheese. Pour
meat sauce over manicotti. Cover and bake at 350 degrees for one
hour. Yields 4 servings.
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