Thursday, March 12, 2009


1 (14 piece) box manicotti noodles
1 (15 oz) container ricotta cheese
2-3 c shredded mozzerella cheese
1/4 c parmesan cheese
1/2 c asiago cheese
1 (28 oz) jar spaghetti sauce
1 can Italian diced tomaotes, drained
1 lb ground beef
salt and pepper to taste

In a large skillet, brown ground beef with a little seasoned salt and italian seasoning. Drain fat from meat and add spaghetti sauce and diced tomatoes. Heat through. In the meantime, boil water with 1 T salt for the manicotti noodles. Only cook them for 3-4 minutes max and drain. You want them to still be hard so they won't tear when you fill them. In a medium bowl, combine ricotta, 1 c mozzerella, parmesan and asiago. Season with salt and pepper to taste. Fill manicotti with cheese mixture being careful not to tear noodles. In a 9 by 13 pan, put enough sauce in the bottom to cover with a thin layer. Place filled manicotti in pan side by side. Pour the rest of the sauce over top of manicotti. Top with remaining mozzerella. Bake at 375 for 40 minutes or until cheese is bubbly.

*This is another one of my original recipies...YEAH! I use SO much more asiago because in my opinion it's the BEST cheese there is out there! If you haven't used it I HIGHLY recommend it. I use it in ALL of my italian dishes. It's a lot like parmesan, but is a little sharper and adds such great flavor. You can also make a meatless sauce instead if you prefer.

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