Ground Beef and Tomato Manicotti
Ground Beef and Tomato Manicotti requires roughly 45 minutes from start to finish. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 706 calories, 47g of protein, and 40g of fat. This recipe serves 6. It works well as a main course. A mixture of tomato sauce, mozzarella cheese, fennel seed, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Cook pasta according to package directions; rinse with cold water.
Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside.
Cook ground beef in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in dried Italian seasoning, salt, pepper, fennel seed, cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13- x 9-inch baking dish.
Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
Bake at 350 for 20 minutes or until cheese is melted and bubbly.
Let casserole stand 10 minutes before serving.
Sprinkle top with chopped fresh parsley, if desired.
Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350 for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.