Serves: 7
1. Make Red Sauce. Heat oven to 350°.
2. Squeeze spinach to drain spread on paper towels and pat dry. Mix spinach, cottage cheese, 1/3 cup Parmesan cheese, the nutmeg and pepper.
3. Spread about one-third of the sauce in ungreased rectangular baking dish, 13 ¥ 9 ¥ 2 inches. Fill uncooked manicotti shells with spinach mixture. Place shells in sauce in dish. Pour remaining sauce evenly over shells, covering shells completely. Sprinkle with 2 tablespoons Parmesan cheese.
4. Cover and bake about 1 hour 30 minutes or until shells are tender.
Red Sauce
1 pound lean ground beef
1 large onion, chopped (1 cup)
2 large cloves garlic, finely chopped
1 can (28 ounces) whole tomatoes, undrained
1 can (8 ounces) mushroom pieces and stems, drained
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon salt
Cook beef, onion and garlic in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown drain. Stir in remaining ingredients, breaking up tomatoes with a fork or snipping with kitchen scissors. Heat to boiling reduce heat. Cover and simmer 10 minutes.
NUTRITION FACTS: 1 Serving: Calories 380 (Calories from Fat 125) Fat 14g (Saturated 7g) Cholesterol 50mg Sodium 720mg Carbohydrate 39g (Dietary Fiber 5g) Protein 30g % DAILY VALUE: Vitamin A 52% Vitamin C 22% Calcium 24% Iron 24% DIET EXCHANGES: 2 Starch 3 Lean Meat 2 Vegetable
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Manicotti recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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