Cook manicotti shells in a large amount of boiling salted water about 18 minutes or till tender; drain. Rinse shells in cold water; drain. Meanwhile, in large saucepan cook ground beef or sausage till browned; drain off fat. Stir in water, tomato paste, onion, half of the parsley, garlic, basil, the 1 1/2 tsp. salt, and dash pepper. Bring mixture to boiling,; reduce heat. Simmer, uncovered for 15 minutes, stirring mixture occasionally.
In bowl combine eggs, ricotta, 1/2 cup of the Romano cheese, the 1/4 tsp. salt, dash pepper, and the remaining parsley. Stuff cooked manicotti shells with cheese mixture.
Pour half of the meat mixture into a 12 x 7 1/2 x 2
baking dish. Arrange stuffed manicotti in baking dish; top with remaining meat mixture. Sprinkle with the remaining romano or parmesan cheese.
Bake, uncovered, in 350 degree oven for 40 to 45 minutes or till heated through. Let stand 10 minutes before serving.
Originally Submitted
2/3/2016
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