Super Easy Working Moms Manicotti Food

MAMMA MIA, NOW THAT'S ITALIAN MANICOTTI

Steps:

• For TOMATO SAUCE:.
• Heat olive oil in a 2-qt. saucepan.
• Add chopped onion and garlic.
• Cook for 8 minutes or until soft but not brown.
• Add tomatoes, paste, basil, sugar, salt and pepper. Break up tomatoes.
• Reduce heat to low with pan partially covered and cook for 40 minutes.
• Put a thin layer of tomato sauce in bottom of 9 x 13" pan and set aside.
• For FILLING:.
• Heat olive oil in skillet. Add onion and garlic, cook until soft.
• Stir in chopped spinach and cook, stirring constantly until all mixed together. Remove from skillet and put into a large mixing bowl.
• Melt 2 T. butter in same skillet and lightly brown ground beef. Drain off grease.
• Add the meat to the onion and spinach, along with the Parmesan cheese, Half n' Half, eggs, and oregano. Season to taste, with salt and pepper. Mix together thoroughly, but gently.
• Boil manicotti to al dente stage and stuff with filling. Lay manicotti gently in pan over the thin layer of tomato sauce.
• For BESCIAMELLIA:.
• In a saucepan, melt butter and remove from heat.
• Stir in flour and pour in the milk and Half 'n Half, about a 1/2 cup at a time. Mix well.
• Return pan to high heat and cook, stirring constantly, until smooth and thickened. Season with salt and pepper.
• Spoon besciamellia over stuffed manicotti shells.
• Top with remaining tomato sauce.
• Sprinkle with Parmesan cheese.
• Bake at 350 degrees uncovered on middle shelf of oven for 25 minutes. Let set 5 minutes before serving.

SUPER-EASY CHICKEN MANICOTTI FOR A CROWD

Steps:

• Heat oven to 350°F. Spread about one-third of each jar of pasta sauce in each of 3 ungreased rectangular baking dishes, 13x9x2 inches.
• Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place 14 shells on pasta sauce in each dish.
• Pour remaining pasta sauce evenly over shells, covering completely. Sprinkle with olives and cheese.
• Cover and bake about 1 hour 30 minutes or until shells are tender.

SUPER EASY WORKING MOM'S MANICOTTI

Steps:

• 1. Heat oven to 400°F.
• 2. Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
• 3. In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
• 4. Add sausage and mushrooms to sauce. Reduce heat; keep warm.
• 5. In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
• 6. Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
• 7. Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
• 8. Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
• 9. Serve -pasta and filling will be HOT!
• 10. Enjoy!
• 11. To make ahead and freeze:
• 12. MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
• 13. Cover tightly with plastic wrap; then foil.
• 14. Freeze up to 2 months.
• 15. Thaw in refrigerator overnight (casserole is too dry if heated from frozen state)May want to add a small amount of additional moisture- water or sauce.
• 16. Bake at 350°F 60 minutes or until hot and bubbly.