Stuffed Manicotti

Description

Contributed by Catsrecipes Y-Group

• Source: Grade A Recipes from St. Thomas Elementary PTA, page 17
• Recipe by Nancy Storms
• Makes 4 servings

Ingredients

• 8 manicotti shells
• 1 lb lean ground beef
• 2 tbsp instant minced onion
• ¼ cup green pepper, finely minced
• 1 tbsp dry parsley flakes
• 1 tsp salt
• ¼ tsp pepper
• 1 egg, beaten
• 1 (1 lb) jar spaghetti sauce
• grated romano cheese

Procedures

1. Cook manicotti shells following directions on package, drain thoroughly.
2. Combine ground beef, onion, green pepper, parsley flakes, salt, pepper, egg, blend thoroughly.
3. Assemble and fill gun with meat filling, fit decorator tip onto filled barrel, attach cap securely in place on barrel.
4. Set speed switch on high.
5. Hold cooked manicotti shell in one hand, insert decorator tip part way into one end of manicotti, and squeeze trigger on/off several times.
6. When manicotti is filled partway, release trigger and give gun a quick up down motion to cut off flow of mixture.
7. Turn manicotti around and fill other end.
8. Pour thin layer of spaghetti sauce into 13 x 9-inch baking pan.
9. Arrange filled manicotti in single layer over sauce top with remaining sauce.
10. Sprinkle with grated cheese.
11. Bake 30 – 40 minutes at 350°F.

Notes

• This filling may also be used to stuff 20 jumbo shells; an extra jar of spaghetti sauce may be needed to cover the shells adequately.
• You can use a cookie press for stuffing the manicotti.