Manicotti
Cannelloni is often confused with Manicotti, the major difference being that Manicotti are preshaped tubes. In Italian, cannelloni literally means 'Large Reeds'
while Manicotti means 'SLEEVES'.
Magnificent Manicotti

1 lb Ground Beef
12 Manicotti Pasta 'SLEEVES'
1 cup mozzarella cheese

Filling
1 (8 ounce) carton ricotta cheese
8 ounces small curd cottage cheese
1/2 cup parmesan cheese
2 teaspoons basil
1/2 cup mozzarella cheese

Sauce
2 (14 ounce) cans crushed tomatoes
2 (6 ounce) italian seasoned tomato paste
4 to 6 ounces water
1 tablespoon basil

 >> Brown and drain beef. Add canned tomatoes, tomato paste, basil and water. Bring to simmer and reduce heat.
 >> Cook Manicotti Pasta as directed on package. Do NOT overcook. Pasta will finish cooking during baking process. Set aside to cool.
 >> Prepare filling. Mix all ingredients together well and place in plastic pastry bag with open tip or ziplock bag with corner cut approximately 1".
 >> Pipe filling into each Manicotti Pasta 'SLEEVES'. Place in greased baking dish.
 >> Cover with sauce. Top with remaining Mozzarella cheese.
 >> Cover pan with foil and Bake 30 minutes at 350 degrees.
Serves 6
Four Cheese Manicotti
A cheesy and meaty hearty pasta dish

2 lbs Ground Beef
2 15 oz cans tomato puree
1 15 oz can crushed tomatoes
1 15 oz can tomato paste
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 1/2 tbs Italian Seasoning
4 shakes of Tabasco Sauce
1 c Red Wine Cooking Sherry
2 tbs Sea Salt
1 standard box (12) Manicotti Pasta
1 15 oz Ricotta Cheese
1 egg
1 c Grated Parmesan Cheese
2 c Finely Shredded Italian Cheese Blend
2 c Mozzarella Cheese

Wax Paper & butter knife

Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease).

 >> In large saucepan or stock pot, mix tomato puree, crushed tomatoes and tomato paste. Add chopped garlic, chopped onion, Italian seasoning, Tabasco Sauce, cooking sherry and sea salt. Mix thoroughly. Allow sauce to cook for approximately 1 hour and then taste. Continue cooking sauce on low heat for several more hours (ideally and for a richer blend of the seasonings, sauce should be refrigerated overnight and cooked for an additional 2 hours the following day for optimal flavor).
 >> Season the Ground Beef with a few shakes each of salt, pepper, garlic, onion powder and cook for an additional 10 minutes. Add meat to sauce. Cook Manicotti Pasta 'SLEEVES' according the package directions, drain and allow to cool, separately on wax paper. In a separate mixing bowl, blend Ricotta cheese, egg, grated parmesan and the shredded Italian cheese blend until thoroughly mixed.
 >> Using the butter knife, begin to stuff the Manicotti Pasta 'SLEEVES' with cheese mixture until all is used. In a large baking pan (a lasagna pan is best), spread a layer of sauce that completely covers the bottom of the pan. Align the stuffed Manicotti Pasta 'SLEEVES' in the pan atop the sauce. Use remaining sauce to completely cover the Pasta. Use as much or as little as desired of the mozzarella shredded cheese to cover. Bake in a 350 degree oven until cheese bubbles and begins to turn a golden brown.
Serves 6
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