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Manicotti
Yield: 6 servings

1 lb lean ground beef
1/4 c onion, chopped
3 slices bread, torn up
1 1/2 c Mozzarella cheese, shredded
1 egg
1/2 c milk
1 tb parsley
1 t salt
1/4 t pepper

8 oz Manicotti Shells, 1 Pk

4 oz can mushroom stems & pieces
15 oz can tomato sauce
12 oz can tomato paste
1/4 c onion, chopped
1 clove garlic, minced
4 c water
1 tb Italian seasoning
1/2 t sugar
1/2 t salt
1/8 t pepper
1/3 c Parmesan cheese, grated

Cook and stir the meat and the first 1/4 cup of onion in a large
skillet until the meat is brown. Drain off excess fat. Remove
from the heat and stir in the remaining ingredients for the Meat
Filling. Fill the uncooked manicotti shells, packing the filling
into both ends. Place the shells in an ungreased baking pan, 13
X 9 X 2-inches. Heat the oven to 375 degrees F.

Heat the undrained mushrooms and the remaining ingredients for the
Tomato sauce except the Parmesan Cheese to boiling, stirring
occasionally. Reduce the heat and simmer, uncovered, for about 5
minutes. Pour the sauce over the filled shells. Cover the pan
with aluminum foil and bake until the shells are tender, 1 1/2 to
1 3/4 hours. Sprinkle with the cheese and cool 5 to 10 minutes
before serving.

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