Friday, November 2, 2007


1 lb ground beef
1 med. onion, chopped
2 (16 oz.) Cans tomato puree
1 (6 oz.) can tomato paste
1 tsp. sugar
1/2 tsp pepper
1 (8 oz) package manicotti (or the large shell pasta)
4 cups ricotta cheese
8 oz. mozzarella cheese, diced or grated
2 Tbs. chopped parsley
grated parmesan cheese

Brown ground been and onion. Stir in tomato puree, tomato paste, sugar, pepper, 1 tsp basil, 1 tsp salt, and 1 cup water. Simmer, covered, for 45 minutes.

In large bowl, combine ricotta and mozzarella cheeses, parsley, 3/4 tsp basil and ½ tsp salt. Stuff into shells.Spoon half of meat sauce into one 13x9 baking dish. Place half of shells over sauce in one layer. Spoon remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan cheese. Bake for 30 minutes @ 350.

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