Tuesday, June 28, 2011

Cheese Stuffed Manicotti from Rochelle

8 Manicotti Shells

1 teaspoon Garlic, chopped

1 ½ Cups Mozzarella Cheese, shredded

½ teaspoon Salt

15oz Spaghetti Sauce

½ teaspoon Dried Oregano

1/3 Cup Parmesan Cheese, grated

1lb Ground Beef

8oz ricotta Cheese

¼ Cup Mayo

Cook Manicotti Shells in salted water the least amount of time recommended on box. Drain and rinse with cold water to avoid sticking.

Brown Ground Beef and Garlic, drain.

Add Ricotta Cheese, 1C Mozzarella Cheese, Salt, and Mayo with Beef until melted together and creamy.

Stuff shells with Meat mixture.

Mix Oregano and Spaghetti Sauce.

Pour about ¼ Cup Sauce in bottom of greased casserole dish. Place Stuffed Manicotti in dish. If there is any Meat mixture left spread over top of shells. Pour remaining Sauce over top and sprinkle with ½ C Mozzarella Cheese and Parmesan Cheese.

Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 15 minutes covered. Uncover for an additional 10 minutes.

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