Hamburger Manicotti

Manicotti

Ingredients:
8 manicotti shells
1 lb ground round, rump, or chopped sirloin
2 6 oz cans tomato paste
1/2 cup diced onion
1/3 cup chopped parsley
1/2 cup diced celery
1 Tbsp dried basil, crushed
1 12 tsps salt
1 large clove garlic, crushed and minced
2 C water
2 beaten eggs
3 C ricotta or cream-style cottage cheese drained
3/4 C grated Romano or Parmesan cheese
1/4 tsp salt


Instructions:
Cook manicotti shells in boiling salted water till just tender, 15 to 20 minutes, drain. Rinse shells in cold water.
Meanwhile, in a 3 quart saucepan brown meat lightly. Drain off excess fat. Stir in tomato paste, onion, celery, half of the parsley, basil, 1 1/2 teaspoons salt, garlic, and dash of pepper. Add the 2 cups water; mix well. Simmer, uncovered, for 15 minutes, stirring occasionally.
In a bowl, combine eggs, ricotta or cottage cheese, 1/2 cup of the Romano or Parmesan cheese, remaining parsley, the 1/4 teaspoon salt and pepper. Stuff Cooked manicotti shells with cheese mixture, using a small spoon (or slit the shells lengthwise with scissors and open to fill).
Pour half of the tomato-meat sauce into a 12x71/2x2 inch baking dish. Arrange stuffed manicotti in dish;p top with remaining sauce. Sprinkle with remaining 1/4 cup Romano cheese, Bake, uncovered, at 350F fir 40 to 45 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.