Ingredients
SPAGHETTI SAUCE:1 medium onion, chopped1/2 green pepper, chopped3 tablespoons olive oil2 garlic cloves, minced1 can (29 ounces) tomato sauce3/4 cup water3/4 cup dry red wine or water1 teaspoon dried oregano1/2 teaspoon dried basil1/2 teaspoon salt1/4 teaspoon pepperMANICOTTI:1-1/2 pound ground beef1/2 medium onion, finely chopped2 garlic cloves, minced1 package (10 ounces) frozen chopped spinach, thawed3/4 cup grated Parmesan cheese, divided3 large eggs, lightly beaten1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper1 package (8 ounces) manicotti, cooked and drained3/4 cup shredded part-skim mozzarella cheese
Preparation
In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened.
Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly.
Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups)
for another recipe.
Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese.
Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.
