Baked Manicotti

Ingredients

• 8 manicotti shells
• 1/2 lb (250 g) lean ground beef
• 1/2 cup (125 mL) chopped onion
• 1 garlic clove, minced
• 1 can (19 oz/540 mL) whole tomatoes
• 1 can (5 1/2 oz/156 mL) tomato paste
• 1 tsp (5 mL) sugar
• 1/2 tsp (2 mL) each dried basil and oregano
• Salt and pepper
• 1 1/2 cups (375 mL) shredded Canadian Mozzarella* cheese
• 1cup (250 mL) Canadian Cottage** cheese
• 1/2 cup (125 mL) grated Canadian Parmesan cheese
• 2 eggs, beaten
• 1 tbsp (15 mL) chopped parsley
• 1 tsp (5 mL) salt

Preparation

1. Preheat oven to 350 °F (180 °C). In large saucepan or Dutch oven, cook manicotti according to package directions; drain.
2. In large frypan, sauté beef, onion and garlic until meat is browned and vegetables are tender; drain. Add tomatoes, tomato paste, sugar, basil and oregano. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 30 minutes. Add salt and pepper to taste.
3. In large bowl, combine Canadian Mozzarella, Cottage and Parmesan cheeses, eggs, parsley and 1 tsp (5 mL) salt. Place half of the tomato sauce mixture in 2 qt (2 L) shallow rectangular baking dish. Set remaining sauce aside and keep warm.
4. Divide cheese mixture among manicotti shells; arrange in dish. Bake, uncovered, 30 minutes or until heated through. Pour reserved sauce over manicotti and serve.