Beef and Cheese Manicotti Jan Peterson
3/4 lb. ground beef 1/2 cup chopped onion
2 small cloves garlic, minced 1 cup cottage cheese, drained
1/4 cup Parmesan cheese 1 beaten egg
2 Tbsp. snipped parsley 8 Manicotti shells
1 - 15 oz. can tomato-herb sauce 1/2 cup shredded Cheddar cheese
For filling, cook beef, onion and garlic until beef is brown and onion is tender. Drain off fat. Stir in cottage cheese, Parmesan cheese, egg and 2 Tbsp. snipped parsley. Set aside. Cook pasta in boiling salted water until firm, yet tender, about 18 min. Drain. Rinse with cold water, then drain well. Spoon about 1/3 cup filling into each shell. Arrange stuffed manicotti in a 12 x 7 1/2 by 2 inch pan. Pour tomato-herb sauce over top. Cover with foil. Bake in a 350 oven about 35 minutes or until heated through. Sprinkle with cheese. Garnish with additional parsley.