Brenda’s Stuffed Manicotti
Many years ago when she was learning to cook, Brenda made her now famous Stuffed Manicotti. She mis-measured the Oregano and the meal lives in infamy.
Yield: 12 servings
Time: 1 hour
2 – 8 cup rectangular casseroles
350 degrees
1 lb manicotti
2 tbs melted butter
2 onions, chopped
3 clv garlic
2 tbs olive oil
1/2 lb mushrooms. Chopped
1 1/2 lb ground beef
1 1/2 cup part skim mozzarella cheese, grated
1 cup whole wheat bread crumbs
1 egg, slightly beaten
1 1/2 tsp salt
1/2 tsp oregano (measure carefully, it can become overpowering!)
1/4 tsp freshly ground black pepper
4 cup tomato sauce
1 cup Parmesan cheese
Cook pasta according to the package instructions. Rinse in cold water and toss in the melted butter to prevent sticking together. Brown onions, garlic, and beef in oil. Add mushrooms and cook until tender. Blend the beef mixture with the Mozzarella cheese, bread crumbs, egg, salt, oregano, and pepper. Using a teaspoon, stuff the manicotti with mixture. Cover the bottom of two casserole pans with a thin layer of tomato sauce and arrange the stuffed pasta on top. Cover with more tomato sauce and sprinkle generously with parmesan cheese. If necessary, repeat the layers. Bake at 350 for 30 minutes.