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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | ground beef |
| 1/4 Tasse | onion chopped |
| 1/4 Tasse | green pepper chopped |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Esslöffel | parsley fresh, chopped |
| 1 Dose | (4 oz) mushroom stems and pieces, drained |
| 1 | egg beaten |
| 1/4 Tasse | milk |
| 1/2 Tasse | Seasoned dry bread crumbs |
| 8 x ca. 30 g | (14 tubes) manicotti, cooked and drained |
| 1 | Jar (32 oz) spaghetti sauce, divided |
| 1 Tasse | Shredded process cheese (I use cheddar/mozzarella mixture) |
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magazine. Judy Wulf contributed the recipe. I like this recipe a lot because it doesn't call for cottage or ricotta cheese, but it is a little time consuming.
In a skillet, cook ground beef, onion, green pepper, salt and pepper until vegetables are tender. Drain. Stir in parsley mushrooms, egg, milk and bread crumbs; mix well. Stuff filling into manicotti. Pour half of spaghetti sauce into a greased 13 x9x2 inch baking dish. Place manicotti on sauce; top with remaining sauce. Cover and bate at 350 for 25-30 minutes. Uncover and sprinkle with cheese. Return to oven for 5 minutes or until cheese is melted.
I usually just do half a package, and freeze the meat mixture for another day since I usually just make this for me and my husband....although I haven't gotten to make this for a while, being without an oven and all....sigh.
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