Cheesy, Cheesy, Manicotti

Cheesy is not the word. Just bursting with flavors. An Italian classic. Serve with freshly tossed salad and some garlic bread. DELICIOSSSO!!!

• Ready In: 1 hr 1 min
• Serves: 6-8

Ingredients

• 1  lb ground beef
• 1⁄4 cup  chopped parsley
• 2  tablespoons  instant minced onion
• 12  teaspoons salt
• 1  teaspoon dried basil leaves
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon marjoram leaves
• 2  cups large curd cottage cheese
• 1  cup  shredded monterey jack cheese
• 1⁄2 cup  freshly shredded parmesan cheese
• 12 -16  manicotti
•  additional parmesan cheese, to taste

Directions

1. Tomato sauce: saute 1 large onion, chopped, and 1 sweet red bell pepper, (seeded and chopped) in 3 tablespoons olive or salad oil until tender.
2. Mix in 2 cloves garlic (minced or pressed), 1 large can (28oz.) tomatoes, 1/2 cup dry red wine (optional). 1 teaspoons each sugar and salt, and 1 tablespoons dried basil leaves. Bring to boiling. Cover and simmer 20 minute Uncover and cook, stirring occasionally about 10 minutes until sauce is reduced to about 1 quart.
3. Spoon 1 cup of the tomato sauce into a greased 13- by- 9 inch baking dish.
4. Mix ground beef, parsley, onions, salt, herbs, cottage cheese. Jack cheese and 1/4 cup of the Parmesan cheese.
5. Divide mixture into 12 to 16 equal portions.
6. Stuff uncooked manicotti shells with it. Place filled shells in baking dish.
7. Pour remaining sauce evenly over them. Sprinkle with remaining Parmesan cheese. Cover tightly with foil (refrigerate, if made ahead).
8. Bake at 350°F until manciotti are tender, about 1 1/4 hours (1 1/2 hours if refreigerated).
9. Uncover. Bake 5 minute to brown lightly.
10. Serve sprinkled with additional Parmesan cheese.