- 10 manicotti shells
- 1/2 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/4 cup dry bread crumbs
- 1/4 teaspoon Italian seasoning
- 1 egg
- 2 cups Italian blend shredded cheese, divided
- 1 (8 ounce) can tomato sauce
- 1 (16 ounce) can stewed tomatoes
- 1/4 cup white Zinfandel
- 3 mushrooms, thinly sliced
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place ground beef, onion and garlic in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Remove from heat. Mix in bread crumbs, Italian seasoning, egg and 1 cup shredded cheese. Spoon filling into manicotti shells.
- Combine tomato sauce, stewed tomatoes, wine and mushrooms. Spoon sauce to cover the bottom of an 8x11 inch baking dish. Arrange filled manicotti in a single layer, and cover with remaining sauce. Sprinkle top with remaining cheese.
- Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake 10 minutes.
03/08/2017
recipepes.com
Beefy Manicotti, recipe
PT15M
PT1H
5
455 calories
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