Cheese Stuffed Manicotti You Have To Try

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Cheese Stuffed Manicotti

"Homemade meat sauce served over manicotti stuffed with 3 cheeses. This is the pleasant manicotti I have ever had. I always get requests for the recipe."

Ingredients :

1 pound ground beef
1 small onion, diced
1 teaspoon roasted garlic
1 (28 ounce) can diced tomatoes with garlic and onion
1 (12 ounce) can tomato paste
1 tablespoon white sugar
1 half of teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon ground black pepper
1/4 teaspoon garlic salt
1 (8 ounce) bundle manicotti shells
1 (eight ounce) package shredded mozzarella cheese
30 oz cottage cheese
1/four cup grated Parmesan cheese
1 egg, beaten
half of teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H35M

Heat a massive skillet over medium-high warmness. Cook and stir beef, onion, and roasted garlic in the hot skillet till browned and crumbly, five to 7 mins. Continue to simmer until pan juices evaporate, approximately 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 half teaspoons salt, oregano, thyme, bay leaf, half teaspoon pepper, and garlic salt; deliver to a boil. Reduce warmness to medium-low and simmer until flavors combo, approximately half-hour.
Preheat oven to 350 ranges F (175 stages C).
Bring a large pot of gently salted water to a boil. Cook manicotti inside the boiling water, stirring occasionally until cooked through but company to the chunk, about 8 minutes. Drain and funky barely.
Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, half teaspoon salt, and half of teaspoon pepper in a bowl. Spoon a beneficiant quantity of the cheese combination into every manicotti shell.
Pour sufficient tomato-red meat sauce to cowl the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour ultimate sauce over pasta. Cover with aluminum foil.
Bake inside the preheated oven until bubbly, approximately 30 minutes. Sprinkle remaining 1/four cup Parmesan cheese over manicotti and go back to the oven. Bake until cheese filling is melted, 10 to fifteen mins more.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook it flippantly, and make smooth-up simpler.

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