Manicotti

Note: This recipe will make either 2 9 x 13 inch pans of manicotti, or 3 8x8 inch pans. Have pans sprayed with non-stick spray and ready to fill before following the directions below:

In a large bowl, mix dry stuffing mix (similar to Stove Top brand) and seasoning packet, ground beef, eggs, cottage cheese, Parmesan cheese, and cheddar cheese, to make a thick paste. Set mixture aside for 5 minutes so bread crumbs can absorb moisture.

Begin stuffing uncooked manicotti shells by hand, and place them side by side into prepared baking pans. Continue until all shells have been filled and are placed as desired into baking pans. Next, spoon spaghetti sauce evenly over shells until all sauce has been distributed.

Cover and bake in 350 degree F oven for 2 hours.

To freeze, cover with foil tightly and mark each package. Freeze for up to 6 months. To bake, thaw overnight in refrigerator and bake according to instructions above.

For meat sauce: Brown ground beef in olive oil and add the rest of the sauce ingredients to browned meat. Simmer uncovered about 45 minutes, stirring occasionally. Combine above and add salt and pepper to taste.

Cook manicotti shells 8-10 minutes until tender (add a little oil to water to prevent sticking). Drain well, rinse, and stuff with cheese mixture. Pour 1/2 tomato meat sauce into 9x13 inch pan and arrange stuffed manicotti in a layer on the sauce and top with remaining sauce. Sprinkle with Romano or Parmesan cheese. Bake at 350 degrees F for 25-30 minutes.