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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Betty Baptist Walsh
  • 1 (8 oz.) package manicotti pasta
  • 1 lb. lean ground beef
  • 11â�„2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1â�„2 cup grated Parmesan cheese
  • 2 eggs
  • 1â�„2 tsp. dried oregano
  • 1â�„2 tsp. garlic powder
  • 1â�„2 tsp. dried basil
  • 1 (32 oz.) jar spaghetti sauce
Preheat oven to 350 degrees.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
Brown beef in a large skillet on medium heat. Drain and cool.
Combine beef, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs and spices. Mix well.
Stuff shells with mixture (may fill a gallon-sized plastic food bag with mixture, snip off a corner and squeeze mixture through the corner into the tubes).
Lightly grease a 9- by 13-inch baking dish. Pour enough sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with sauce and top with the remaining 1 cup mozzarella cheese. Bake for 50 minutes.
Tossed salad and garlic bread make good side dishes at serving time.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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