Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Meat-Stuffed Manicotti
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- #47634
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (8 ounce size) manicotti shells
water
1 tablespoon butter
1 pound ground beef
3/4 pound ground pork
1 onion, chopped
1 clove garlic, minced
12 ounces grated Mozzarella cheese, divided
2 eggs
1 teaspoon beef base
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon black pepper
2 cans (15 ounce size) tomato sauce
directions
Preheat oven to 350 degrees F.
Cook manicotti shells in water according to package directions; drain well.
In large skillet, melt butter. Add ground beef, pork, onion and garlic. Saute until browned; drain off excess fat. Add 2-1/2 cups of the cheese, eggs, beef base, salt, oregano, basil and pepper. Blend well.
Fill manicotti shells with mixture. In a 2-quart shallow baking dish, spread some of the tomato sauce on bottom to cover. Layer filled manicotti shells. Pour remaining tomato sauce over. Sprinkle with remaining 1/2 cup cheese; cover with foil.
Bake 30 minutes. Remove foil and bake 15 minutes more or until sauce is bubbly.
added by
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nutrition data
573 calories, 35 grams fat, 31 grams carbohydrates, 33 grams protein per serving.
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