Great to do ahead for guests. Serves 6-8.
1 pound ground beef
½ c chopped onion
1 large clove garlic, minced
2 6-oz cans tomato paste
2 c water
2 T chopped parsley
1 T dried basil, crushed
1 ½ t salt
Dash pepper
1 ½ pound fresh ricotta or cream-style cottage cheese, drained
2/3 c grated romano or parmesan cheese
2 slightly beaten eggs
¼ c snipped parsley
½ t salt
Dash pepper
8 manicotti shells
½ c grated romano or parmesan cheese
Brown meat lightly. Drain off fat. Add next 8 ingredients. Simmer, uncovered, for thirty minutes, stirring occasionally. Meanwhile, combine ricotta, parmesan, and next four ingredients. Cook manicotti shells in salted water until tender. Drain. Rinse in cold water. Stuff with cheese mixture. Use a small spoon or cut shells open to fill. Pour half of the tomat-meat sauce into a 12×7.5×2” baking dish. Arrange stuffed manicotti shells on top. Top with remaining sauce. Sprinkle with grated cheese. Bake at 350 for 30-35 minutes.