Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCasseroles - Pasta - Baked Manacotti
Famous Authors (View All Authors)
Casseroles - Pasta -  Baked Manacotti 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.
If you like this book please share to your friends :

Casseroles - Pasta -  Baked Pasta Casseroles - Pasta - Baked Pasta

Casseroles - Pasta -  Baked Pasta
4 cups penne or other small pasta 1 pound ground beef 4 cloves garlic, minced 2 onions, chopped 1 (28 oz.) can stewed tomatoes 1 tablespoon brown sugar 1 tablespoon cumin 1 tablespoon basil 1/2 teaspoon dried chilies 1/2 teaspoon Tobasco sauce 1/2 teaspoon salt 1 (15 oz.) can tomato sauce 1 (8 oz.) package cream cheese 2 cups grated mozzarella cheese Cook pasta and drain. In a large saucepan, brown the ground beef, garlic and onion. Drain fat. Add tomatoes, brown sugar, and seasonings. Bring to a boil, reduce heat, and simmer 15 minutes. Stir in the tomato sauce and

Casseroles - Pasta -  Baked Macaroni And Eggplant Neapolitan Casseroles - Pasta - Baked Macaroni And Eggplant Neapolitan

Casseroles - Pasta -  Baked Macaroni And Eggplant Neapolitan
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