EASY BAKED MANICOTTI

FOR THE TOMATO SAUCE:
1 large onion, chopped
1 red sweet bell pepper, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 (28 ounce) can whole tomatoes
1/2 cup dry red wine or water
1 tablespoon dried basil leaves
1 teaspoon sugar
1 teaspoon salt
FOR THE MANICOTTI:
1 lb ground beef
2 cups large curd cottage cheese
1 cup shredded Monterey jack cheese
1/2 cup freshly shredded parmesan cheese, divided use (plus additional, for serving)
1/4 cup chopped fresh parsley
2 tablespoons instant minced onion
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon marjoram leaves
12 to 16 manicotti shells (uncooked)

TO MAKE THE TOMATO SAUCE:
Saute onion and bell pepper in oil until tender.

Mix in garlic, tomatoes, wine or water, 1 tablespoon basil, sugar, and 1 teaspoon salt. Bring to boiling. Cover and simmer 20 minutes.

Uncover and cook, stirring occasionally, about 10 minutes, until sauce is reduced to about 1 quart. Spoon 1 cup of the Tomato Sauce into a greased 13 x 9 inch baking dish. Set remaining sauce aside.

TO PREPARE THE MANICOTTI:
Mix ground beef, cottage cheese, Jack cheese, 1/4 cup of the Parmesan cheese, parsley, minced onion, 1 teaspoon basil, 1/2 teaspoon salt, oregano, and marjoram. Divide mixture into 12 to 16 equal portions.

Stuff uncooked manicotti shells with the filling. Place filled shells in baking dish. Pour remaining sauce evenly over them. Sprinkle with remaining 1/4 cup Parmesan cheese. Cover tightly with foil. (To make ahead, refrigerate at this point.)

Bake in a preheated 350 degrees F oven until manicotti are tender, about 1 1/4 hours (1 1/2 hours if refrigerated). Uncover. Bake 5 minutes longer to brown lightly.

Serve sprinkled with additional Parmesan cheese.

Makes 6-8 servings
Adapted from source: My Great Recipes Cards

Hi Barney,

I don't have the card set, but I found this recipe credited to the collection. If you don't remember if this is it, maybe someone with the set can verify it for us.

Happy Cooking!

Betsy