Recipe Share Wednesday: Meaty Cheese Manicotti

Meaty Cheese Manicotti

Found this recipe in a Southern Living magazine or cookbook…not sure which. It is a bit of work – but, boy is it worth it!

Meaty Cheese Manicotti

1 (8-ounce) package manicotti shells
1 lb. ground beef
1/2 medium onion, chopped
1/2 cup white cooking wine (or dry white wine)
2 cups whipping cream
1 tsp. dried Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 (14 1/2 oz) can Italian-seasoned diced tomatoes, drained
2 cups shredded mozzarella cheese
3/4 cup shredded Parmesan (or Italian blend) cheese

1. Cook pasta according to package directions; rinse with cold water. Drain. Place on wire rack (like a cookie rack) and set aside. (Put rack over a dish towel.)

2. Brown ground beef and onion together; drain and set aside.

3. Add wine to skillet, stirring to loosen any browned bits; bring to a boil. Add whipping cream and seasonings, reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.

4. Combine meat mixture, tomatoes, and mozzarella cheese. Spoon (or stuff by hand) mixture into 12 manicotti shells; arrange shells in a lightly greased 13×9 baking dish. Cover with aluminum foil Bake at 350 degrees for 20 minutes.

5. Uncover, and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 10 more minutes. Broil for 2-3 minutes or until cheese is lightly browned.

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