Saturday, October 4, 2008


Super yummy! You might want to make a couple pans and put one in the freezer for later.

1/2 pint ricotta cheese
1 pound mozzarella cheese, grated
1 cup Parmesean cheese
1/2 cup parsley
2 eggs, beaten
2 tablespoons green onions, chopped
1/2 teaspoon basil
1/4 teaspoon nutmeg
1 pound hamburger
1 clove garlic, minced
1 onion, chopped
1/2 tablespoon oregano
1 tablespoon basil
1/2 teaspoon salt
3 16 oz. cans tomato sauce
1 can mushrooms

Make Sauce: Brown hamburger and onion. Add garlic, pregano, 1 T basil, salt, tomato sauce, and mushrooms. Simmer 1 - 1.5 hours.

Cook Pasta: Boise 8 ounce pkg. Manicotti (14-16 shells) in salted water (don't overcook). Drain and cool.

Make Filling: Combine ricotta, mozzarella, Parmesean, parsley (saving some to sprinkle on top), eggs, green onions, 1/2 t basil, and nutmeg. (SAVE 1/4 CUP PARMESEAN AND 1/4 CUP MOZZARELLA FOR THE TOP).

Stuff Manicotti shells with filling. Place 1/2 the sauce in bottom of 9x13 pan. Place filled shells on top of sauce and cover with remaining sauce. Sprinkle top with cheese and parsley. Cover with foil. Bake 350 degrees for 45 min. or 1 hour if prepared in advance.

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Happy Cooking!