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Home Learning Kitchen Casseroles - Pasta - Baked Manacotti

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Post by :David_Beroff Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2733

Click below to download : Casseroles - Pasta - Baked Manacotti (Format : PDF)

Casseroles - Pasta - Baked Manacotti

1 lb (.5 kg.) lean ground beef
1/4 cup (60 ml.) chopped onion
1 clove garlic, mashed
1 can chopped spinach, drained or 1 box frozen, drained.
11/2 cups (350 ml.) cottage cheese
2 eggs lightly beaten
12 cooked manicotti shells
1 (15 1/2 ounce) jar of spaghetti sauce
Parmesan cheese (1/2 cup)
1 cup (225 ml.) Mozzarella cheese, shredded (about 4 ozs.)

Preheat oven to 350°F degrees (175° C.). Lightly grease 13 inch x 9 inch pan, set aside.

Brown beef in skillet and add onion and garlic. Saute 3 to 4 minutes until onion is tender. Drain off excess fat. Remove from heat and add spinach, cottage cheese, eggs, salt and pepper. Stir until well mixed.

Fill each shell with 1/4 cup (60 ml) of meat mixture. Place filled shells in prepared baking pan. Pour over spaghetti sauce. Sprinkle 1/2 cup (125 ml) of grated parmesan Sprinkle 1 cup (225 ml) (4 ozs.) shredded mozzarella cheese. Bake for 30 minutes.

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1/2 package Creamette elbow macaroni (1-lb.) -- uncooked 1 medium eggplant -- peeled and thinly sliced 2 tablespoons olive oil 1 jar Classico or other pasta sauce (26-oz.) 2 cups shredded Mozzarella cheese (8-oz.) 6 tablespoons grated Parmesan cheese Cook elbow macaroni as package directs; drain. Preheat oven to 425 F. In a large skillet, cook eggplant, a few slices at a time, in olive oil until well browned. Drain on paper towels; keep warm. Reserving 1 cup pasta sauce, combine remaining sauce with cooked macaroni. In a 2-quart baking dish, layer half the macaroni mixture, 3/4 cup Mozzarella, half the

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Casseroles - Pasta - Baked Manacotti

Casseroles - Pasta - Baked Pasta

Casseroles - Pasta - Baked Macaroni And Eggplant Neapolitan