1 Cook the pasta in a large quantity of rapidly boiling salted water until half done. Drain and rinse in cold water. Return it to the pot and toss with a small amount of melted butter to prevent it from sticking together.
2 Preheat the oven to 350F.
3 Brown the onions and garlic lightly in the oil. Add the mushrooms and cook until wilted. Using the hands, blend the onion mixture with the beef, cheese, crumbs, egg, salt, oregano and pepper. Using a teaspoon, stuff the manicotti with the mixture.
4 Cover the bottoms of two 8-cup, shallow rectangular casseroles with a thin layer of tomato sauce and arrange a layer of the stuffed pasta on top. Cover lightly with more sauce and sprinkle generously with Parmesan cheese. If necessary, repeat the layers.
5 Bake about 30 minutes.
Wine Pairing(s)
Cortes de Cima Chamine
Tamellini Soave
Alois Lageder 'Dolomiti' Pinot Grigio
Porto Rocha Vintage
Custoza Lugana
Cortes de Cima Vinho Tinto
La Cappuccina Soave
J & F Lurton Douro Pilheiros
Tommasi Ripasso
Barone Fini Pinot Grigio
Calories From Fat 107 Protein 23 Total Fat 11 Carbohydrates 23
Calories 299 Calcium 225 Iron 2 Sodium 540 Vitamin A 123 Cholesterol 70
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
