Now on to the recipe.
I wanted to do something a little different. Something more involved. I sat around thinking and came up with stuffed manicotti. That may not be involved to some or even different. I however have only made it once and I was 17 years old. Trust me, that was NOT yesterday.
Here is how I set about making this dish.
1 lb ground chuck
2 tsp each: Italian seasoning
2 cloves garlic, finely chopped
1 medium onion, finely diced
1 TBSP tomato paste
1/2 cup cooking red wine
1/2 cup chicken broth
1 can each (12 oz size) tomato sauce
diced tomatoes/Italian style
4 long sweet salad bell peppers, red and orange
2 TBSP Parmesan cheese, grated
1 cup low fat ricotta cheese
1 box manicotti shells
- In a pan cook the ground chuck, crumble well. Use 1 tsp of each spice in the meat. When done, set aside.
- Next cook the peppers, onion, garlic in the EVOO. Scraping off the bits to flavor the vegetables.
- Remove and set aside with the meat.
- Next de-glaze the pan with the cooking red wine.
- Now add the cans of tomatoes, sauce and paste. Stir well and add the remaining spices.
- Allow this to cook down and add the broth.
- Simmer for 30 minutes.
- Take 1/2 cup of sauce and add to the meat and vegetable mixture. Also stir in the Parmesan and ricotta cheese. Mix well.
- Once the sauce has thickened you are ready to put this dish together.
- Stuff the manicotti tubes/shells with the meat/cheese mixture.
- Place enough sauce in the bottom of a baking dish so the noodles won't stick.
- Place the maincotti on top of the sauce and pour remaining sauce on top. Do Not cook the noodles first.
- Bake this for 1 hour on 350 degrees. The last 45 minutes sprinkle shredded mozzarella on top if you desire. I did a small amount.
- Serve with garlic bread and a salad.