Ingredients Jump to Instructions ↓

  1. 1 lb. ground beef

  2. 2 cloves garlic , minced

  3. 1/2 onion , chopped

  4. 1 jar Classico di Napoli pasta sauce (tomato & basil)

  5. 2 teaspoons dried oregano

  6. 1/4 cup dry red wine

  7. 1 12-oz pkg manicotti , or jumbo pasta shells

  8. 16-oz cottage cheese , dry curd or ricotta

  9. 3 cups mozzarella cheese, shredded, divided

  10. 2 egg s

  11. 1 10-oz pkg frozen chopped spinach , thawed & drained

  12. 1/2 cup parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Brown beef with garlic and onion. Drain well. Add pasta sauce, oregano and wine. Bring to a boil, reduce heat and simmer for about 20 minutes. Meanwhile, cook pasta according to pachage directions. In a large bowl, combine cottage cheese, 2 cups mozzarella, eggs, spinach and Parmesan cheese; mix well. Stuff pasta with filling and place in a greased 13“x9” baking dish. Spoon pasta/meat sauce evenly over filled pasta. Cover and bake for 30 minutes or until hot and bubbly. Uncover and sprinkle remaining shredded cheese over pasta. Return to oven for about 10 minutes or until cheese is melted. Remove from oven and let stand for about 10 minutes before serving.


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