1 ½ lb. ground beef (I use one pound of ground beef and 8 oz. of ricotta cheese)
½ lb. mozzarella cheese, diced or grated
3 slice bread diced very small and moistened with ½ cup milk
1 T chopped parsley
20 oz. spaghetti sauce of your choice, pre-prepared
1 package manicotti shells
Grated parmesan cheese
Prepare stuffing before boiling the pasta.
Sauté beef in olive oil and break it into small pieces. When browned, mix beef thoroughly with the rest of the ingredients, except for sauce, shells and parmesan cheese. Season with salt and pepper.
Cook the manicotti to al dente stage, drain, and let cool slightly. Using a spoon and/or your hands, fill each casing, taking care not to over fill. If there is any filling left over, add it to the sauce.
Place in a 13 x 9 inch baking pan, cover with sauce, sprinkle with parmesan cheese and bake at 350 degrees for 15 to 20 minutes.