Manicotti Parmigiana

Class of 1978

Sauce:

Bring to boil 1½ cups whole tomatoes, 1 cup tomato sauce, 2 Tbsp tomato paste, 1 Tbsp garlic spread and 2 Tbsp spaghetti sauce mix, then simmer for 10 minutes.

Manicotti Shells:

Bring 8 cups water to a boil with 1 Tbsp salt and 1 Tbsp oil. Add manicotti shells and cook uncovered for 3 minutes. Drain and gently rinse the shells until completely cooled. (5 shells)

Stuffing Mixture for Shells:

Combine and saute following ingredients in skillet:

• 1/2 lb ground beef
• 2 pieces bacon, chopped
• 1/2 tsp seasoned salt
• Dash pepper
• 1/4 tsp ajinomoto
• 1/4 tsp sugar
• 1/2 tsp Italian herb leaves
• 1/2 cup minced onions
• 1/4 cup diced green pepper
• 1/4 cup grated carrot
• 1/4 cup minced celery

After sauteeing the above and draining off the accumulated oil, remove from heat and stir in:

• 1/2 cup grated cheddar cheese
• 1 cup grated Mozzarella cheese
• 1/2 cup chopped ham
• 1/4 cup chopped salami

Stuff the shells with the stuffing mixture.

Grease an 8-inch pan. Pour 1/2 of the sauce into the pan. Place the stuffed manicotti shells over the sauce. Top each shell with a thin slice of Velveeta cheese. Cover with remaining sauce. Sprinkle on sliced olives and mushrooms, then with 1/4 cup Parmesan cheese. Bake, uncovered, at 350 degrees for 30 minutes.

Yield: 5 servings