Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1/2 green pepper, chopped

  3. 3 tablespoons olive oil

  4. 1 can (29 ounces) tomato sauce

  5. 3/4 cup water

  6. 3/4 cup dry red wine or water

  7. 1/2 teaspoon dried basil

  8. 1/4 teaspoon pepper MANICOTTI:

  9. 1-1/2 pound ground beef

  10. 1/2 medium onion, finely chopped

  11. 2 garlic cloves, minced

  12. 1 package (10 ounces) frozen chopped spinach, thawed

  13. 3/4 cup grated Parmesan cheese, divided

  14. 3 eggs, lightly beaten

  15. 1 teaspoon dried oregano

  16. 1/2 teaspoon salt

  17. 1/4 teaspoon pepper

  18. 1 package (8 ounces) manicotti, cooked and drained

  19. 3/4 cup shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened. Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly. Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups) for another recipe. Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 7 servings.


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