Cheesy, Cheesy, Manicotti

Ingredients

• 1 lb ground beef
• 1/4 cup chopped parsley
• 2 tablespoons instant minced onion
• 12 teaspoons salt
• 1 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano
• 1/4 teaspoon marjoram leaves
• 2 cups large curd cottage cheese
• 1 cup shredded monterey jack cheese
• 1/2 cup freshly shredded parmesan cheese
• 12-16 manicotti
• additional parmesan cheese, to taste

Directions

1. 1

   Tomato sauce: saute 1 large onion, chopped, and 1 sweet red bell pepper, (seeded and chopped) in 3 tablespoons olive or salad oil until tender.

2. 2

   Mix in 2 cloves garlic (minced or pressed), 1 large can (28oz.) tomatoes, 1/2 cup dry red wine (optional). 1 teaspoons each sugar and salt, and 1 tablespoons dried basil leaves. Bring to boiling. Cover and simmer 20 minute Uncover and cook, stirring occasionally about 10 minutes until sauce is reduced to about 1 quart.

3. 3

   Spoon 1 cup of the tomato sauce into a greased 13- by- 9 inch baking dish.

4. 4

   Mix ground beef, parsley, onions, salt, herbs, cottage cheese. Jack cheese and 1/4 cup of the Parmesan cheese.

5. 5

   Divide mixtrue into 12 to 16 equal portions.

6. 6

   Stuff uncooked manicotti shells with it. Place filled shells in baking dish.

7. 7

   Pour remaining sauce evenly over them. Sprinkle with reamining Parmesan cheese. Cover tightly with foil (refrigerate, if made ahead).

8. 8

   Bake at 350 degrees until manciotti are tender, about 1 1/4 hours (1 1/2 hours if refreigerated).

9. 9

   Uncover. Bake 5 minute to brown lightly.

10. 10

    Serve sprinkled with additional Parmesan cheese.