"This is one of the many recipes in my cook book that were sent by one of my Web Friends.  There are over 325 recipes in my book including 100 from my own collection."    Chef Johnny


           MEATY MANICOTTI

                                            Marguerite Kuhn
                                                         Allentown, PA

1/2 pound ground beef
1/2 cup chopped onions
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon oregano
1 sliced bread, diced
1 tablespoon parsley flakes
1 jar (15 1/2 ounce) Ragu' Spaghetti sauce
1/2 cup grated Romano cheese, divided
1/2 lb. mozzarella cheese
1 egg, beaten
1/2 lb. (8) manicotti, parboiled

Preheat oven to 350 degrees

1. Brown meat, onion, and garlic together in a skillet. Spoon off
 excess fat. Stir in salt, oregano, bread, parsley and 1/4 cup each
 Store bought Spaghetti sauce and grated cheese.
2. Cool slightly; mix in mozzarella cheese and egg. Fill hot manicotti
 with stuffing.
3. Spread 1-cup spaghetti sauce in bottom of 12 x 7 inch ovenproof
 dish. Pour remaining sauce over the center third of the manicotti.
4. Cover with foil; bake 30 minutes. Remove foil; sprinkle remaining
 grated cheese over top; bake uncovered for 10 more minutes.

Serves 4: Great with a salad, and fresh baked bread.
This dish also freezes very well.

I had this recipe for over 20 years, I really don't remember where it came from, but I made this dish a lot as my son and daughter where growing up.  t's simple to make and great tasting.

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