String Cheese Manicotti

Ingredients

• Pasta: Jumbo Shells, Lasagna, Manicotti, Oven Ready Lasagna, dry

  Ronzoni

  8 oz or 227g

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 cloves, minced or 3g

• Spaghetti with meat sauce

  Frozen entree

  100g

• String Cheese

  Mozzarella, Reduced Fat - Kraft Foods, Inc.

  1.2kg

• Mozzarella cheese

  Whole milk

  5 ½ cup, shredded or 616g

• Parmesan cheese

  Grated

  100g

• Basil

  Fresh

  100g

Directions

1. Cook manicotti according to package directions in salted water.
2. While pasta is cooking, cook beef and onion over medium heat in a large skillet until meat is no longer pink; add garlic and cook for about 1 minute. Drain meat. Stir in spaghetti sauce. Spread half of the meat sauce into a greased 9x13 inch baking dish.
3. Drain manicotti. Stuff each shell with a piece of string cheese. You could even use 2 pieces of string cheese but we thought one was plenty once it melted. Arrange manicotti over meat sauce. Place over meat sauce; top with remaining sauce. Cover with foil and bake at 350 for 25-30 minutes or until heated through.
4. Uncover and sprinkle with mozzarella cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with grated parmesan cheese and garnish with basil if desired.
5. Source: www.the-girl-who-ate-everything.com/string-cheese-manicotti/

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