1 tablespoon basil
2 teaspoons italian seasoning
½ teaspoon seasoning salt
2 onions, chopped
1 (28 ounce) can diced tomatoes, undrained
1 (8 ounce) package fresh mushrooms, sliced
1 lb lean ground beef
2 teaspoons minced garlic
1 teaspoon fennel seed
1 (16 ounce) carton small curd cottage cheese, drained
¼ teaspoon ground nutmeg
½ teaspoon pepper
1 teaspoon pepper
2 (10 ounce) boxes frozen spinach, thated, well drained
¾ cup grated parmesan cheese, divided
14 manicotti, cooked al dente
Preparation Instructions:
Ina large skillet, brown ground beef, then add garlic and onion, reduce heat to low, and simmer for 10 minutes and drain. Add tomatoes, and the tomato liquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper and stir to mix well. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. In a seperate bowl, stir together well drained spinach, half the parmesan, cottage cheese, nutmeg, and pepper. In a sprayed 9×13 inch baking dish, spoon 1/3 of the beef sauce evenly over bottom of dish. Fill manicotti shells with spinach mixture and place on beef layer in baking dish. Repeat until all spinach mixture has been used in manicotti shells. Pour remaining beef sauce evenly over manicotti shells to cover. Sprinkle remaining parmesan cheese over top. Cover and bake at 325 degrees for 1 hour and 30 minutes or until shells are tender.
FULL RECIPES
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