Baked Manicotti

Name: Baked Manicotti
Yield: 4 servings
Ingredients: 8 manicotti shells; 8 oz (250 g) lean ground beef; 1/2 cup (125 mL) chopped onion; 1 garlic clove minced; 1 19 oz can (540 mL) whole tomatoes; 1 5 1/2 oz can (156 mL) tomato paste; 1 tsp (5 mL) sugar; 1/2 tsp (2 mL) dried basil; 1/2 tsp (2 mL) dried oregano; Salt; pepper; 1 1/2 cups (375 mL) shredded Canadian Mozzarella* cheese; 1 cup (250 mL) Canadian Cottage** cheese; 1/2 cup (125 mL) grated Canadian Parmesan cheese; 2 eggs beaten; 1 tbsp (15 mL) shredded parsley; 1 tsp (5 mL) salt

This is the Baked Manicotti recipe.

Prep: 30 min
Cooking: 1 h

Yields 4 servings

Ingredients

8 manicotti shells
8 oz (250 g) lean ground beef
1/2 cup (125 mL) chopped onion
1 garlic clove minced
1 19 oz can (540 mL) whole tomatoes
1 5 1/2 oz can (156 mL) tomato paste
1 tsp (5 mL) sugar
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) dried oregano
Salt
pepper
1 1/2 cups (375 mL) shredded Canadian Mozzarella* cheese
1 cup (250 mL) Canadian Cottage** cheese
1/2 cup (125 mL) grated Canadian Parmesan cheese
2 eggs beaten
1 tbsp (15 mL) shredded parsley
1 tsp (5 mL) salt

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Preparation

Preheat oven to 350 °F (180 °C).

In large saucepan, cook manicotti according to package directions; drain.

In large skillet, sauté beef, onion and garlic until meat is browned and vegetables are tender; drain. Add tomatoes, tomato paste, sugar, basil and oregano. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 30 minutes. Add salt and pepper to taste.

In large bowl, combine Canadian Mozzarella, Cottage and Parmesan cheeses, eggs, parsley and 1 tsp (5 mL) salt. Place half of the tomato sauce mixture in a 7 x 11-inch (18 x 28 cm) shallow rectangular baking dish. Set remaining sauce aside and keep warm.

Divide cheese mixture among manicotti shells; arrange in dish. Bake, uncovered, 30 minutes or until heated through. Pour reserved sauce over manicotti and serve.