Savory meat filled manicotti
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Savory meat filled manicotti
  Savory    Meat  
Last updated 6/12/2012 1:22:16 AM. Recipe ID 54833. Report a problem with this recipe.
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      Title: Savory meat filled manicotti
 Categories: Main dish
      Yield: 6 Servings
      8 oz SKINNER Manicotti, uncooked
    1/2 lb Ground beef
    1/2 lb Ground pork
      2 c  Shredded mozzarella cheese
           - divided
      4    Eggs; slightly beaten
    1/4 c  Seasoned dry bread crumbs
    1/4 c  Grated Parmesan cheese
    3/4 c  Finely chopped onion
    3/4 ts Dried oregano leaves
    1/2 ts Salt
    1/8 ts Ground black pepper
  1 3/4 c  Spaghetti sauce
  Cook pasta according to package directions; drain. Cool in single
  layer on foil. Heat oven to 350 degrees Fahrenheit. In large skillet,
  brown meat; drain. Stir together meat, 1 cup mozzarella cheese, eggs,
  bread crumbs, Parmesan cheese, onion, oregano, salt and pepper. Fill
  each cooled pasta tube with about 1/4 cup meat filling. Spread thin
  layer of sauce on bottom of 13x9x2-inch glass baking dish. Place
  filled pasta in prepared baking dish; cover with remaining sauce.
  Sprinkle with remaining 1 cup mozzarella cheese and additional
  Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or
  until hot and bubbly. About 6 to 8 servings.
  Make Ahead Directions: Do not bake. Cover baking dish tightly with
  plastic wrap; then foil. Freeze up to 2 months. Remove foil and
  plastic wrap; replace foil. Bake at 350 degrees Fahrenheit 1 hour, 30
  minutes or until hot and bubbly.
  To make individual portions, prepare as directed in recipe above
  except place two manicotti into each of seven small microwave-safe
  dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave
  each dish, loosely covered, at MEDIUM (50%) 7 to 9 minutes or until
  hot, turning dish 1/2 turn halfway through cooking time. If thawed in
  refrigerator overnight, microwave at HIGH (100%) 2-1/2 minutes or
  until hot.
  Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
  format by Karen Mintzias

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Recipe ID 54833 (Apr 03, 2005)

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