Greco Beef Manicotti
Ingredients of Greco Beef Manicotti
Olive (or cooking) oil 1 tbsp. 15 mL Lean ground beef 1 lb. 454 g Chopped onion 1 cup 250 mL Garlic clove, minced 1 1 Sliced black olives 1/2 cup 125 mL Crumbled feta cheese 1/3 cup 75 mL Tomato pasta sauce 1/4 cup 60 mL Sun-dried tomato pesto 2 tbsp. 30 mL Dried oregano 1 1/2 tsp. 7 mL Grated lemon zest 1 tsp. 5 mL Tomato pasta sauce 1 cup 250 mL Fresh lasagna sheets 4 4 Tomato pasta sauce 2 cups 500 mL Crumbled feta cheese 1/3 cup 75 mL Chopped fresh basil 2 tbsp. 30 mLHow to Greco Beef Manicotti
Heat olive oil in large frying pan on medium. Add nezt 3 ingredients. Scramble-fry for about 10 minutes until beef is no longer pink and onion is softened.
Add next 6 ingredients.Stir.
Spread frist amount of pasta sauce on bottom of greased 8 x 8 inch (20 x 20 cm) baking dish.
Soak pasta sheets in warm water for 2 minutes to soften. Blot dry. Spread about 3/4 cup (175 mL) beef mixture over each pasta sheet, leaving 1/2 inch (12 mm) along on longer edge. Roll up, jelly roll-style, from poopsite long edge
Arrange rolls, seam-side down, close together in baking dish. Pour second amount of pasta sauce over rolls. Bake, covered, in 350 F (175 C) oven for about 75 minutes until pasta is tender. Let stand, uncovered, for 10 minutes.
Sprinkle with second amount of cheese and basil. Makes 4 manicotti.
Note : You may use a fresh homemade pasta instead of purchased pasta sheets. Roll pasta out into four 6 x 8 inch (15 x 20 cm) rectangles.
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