Try this manicotti recipe from BettyCrocker.com
Recipe from Betty Crocker
1 hr 35 mins
14 uncooked manicotti shells
1 pound lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 jar tomato pasta sauce (any variety, 26 to 30 ounces)
2 boxes frozen chopped spinach, thawed (9 ounces each)
2 cups small curd cottage cheese
1 can mushroom pieces and stems, drained (8 ounces)
1/3 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 cups shredded mozzarella cheese (8 ounces)
2 tablespoons grated Parmesan cheese
Cook and drain manicotti as directed on package using minimum cooking time (cooking for the minimum time helps prevent the shells from tearing while filling).
Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with cooking spray.
In baking dish, spread 1 cup of the beef mixture. Fill manicotti shells with spinach mixture. Place shells on beef mixture in dish. Pour remaining beef mixture evenly over shells, covering shells completely. Sprinkle with mozzarella cheese and 2 tablespoons Parmesan cheese.
Cover and bake 30 minutes. Uncover and bake 20 to 25 minutes longer or until hot and bubbly.
Per Serving: cal. (kcal) 570, Fat, total (g) 21, chol. (mg) 70, sat. fat (g) 10, carb. (g) 55, Trans fatty acid (g) 1, fiber (g) 6, sugar (g) 12, pro. (g) 39, vit. A (IU) 4859, vit. C (mg) 12, sodium (mg) 1360, calcium (mg) 505, iron (mg) 5, Starch () 3, Other Carb () 1, Lean Meat () 5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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