Ingredients
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1 lb lean ground beef
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2 teaspoons minced garlic
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1 (28 ounce) can diced tomatoes, undrained
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1 (8 ounce) package fresh mushrooms, sliced
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1 teaspoon fennel seed
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1 tablespoon basil
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2 teaspoons italian seasoning
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1/2 teaspoon seasoning salt
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1 teaspoon pepper
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2 (10 ounce) boxes frozen spinach, thated, well drained
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3/4 cup grated parmesan cheese, divided
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1 (16 ounce) carton small curd cottage cheese, drained
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1/4 teaspoon ground nutmeg
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1/2 teaspoon pepper
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14 manicotti, cooked al dente
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2 onions, chopped
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 9x13 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.