This is simple.
This is yummy.
You won’t have any leftovers.
That may be a good or bad thing depending on if you like leftovers or not.
I could keep going on and on about how we ate the entire pan, but I think it’s better to just get right to it. This recipe is extra good. I promise.
- 1 pound Clover Meadows Beef all natural grass fed ground beef
- 1 package manicotti shells 8 ounces
- 1 ½ cups cottage cheese
- 2 cups shredded mozzarella cheese
- 1 cup Parmesan cheese
- 2 eggs
- 1 tsp dried parsley
- ½ tsp dried oregano
- 1 Tbsp minced garlic
- 1 small onion chopped
- Salt and pepper to taste
- 1 jar spaghetti sauce 32 ounces
- Preheat oven to 350 degrees.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente. Drain and cool
- In a skillet, sauté the onions for a minute. Add the ground beef and brown over medium heat until no longer pink.
- In a large bowl, combine cottage cheese, garlic, mozzarella, ½ cup Parmesan, eggs, parsley, oregano and salt and pepper. Mix well.
- Add beef to the cheese mixture and stir.
- Stuff shells with the meat and cheese mixture. You can stuff them with your hands, or if you don’t want to get messy, use a pastry bag or a Ziploc bag with the corner cut off.
- Coat the bottom of a 9x13 pan with spaghetti sauce. Place stuff shells in the dish.
- Cover with the remaining spaghetti sauce and top with remaining Parmesan cheese
- Bake at 350 degrees for 40 minutes, or until hot and bubbly.