Menu #8

A bunch of delicious dishes this week.

Deviled Salmon served with braised kale and roasted sweet potatos

Beef Tenderloin with Herb Sauce served with Mashed Potatoes and Roasted Asparagus

Hungarian Mushroom Soup served with Crusty Bread

Beef Stir Fry served with Rice

Fettuccine with Tomato Cream Sauce served with salad

Side Dish-Citrus Roast Beet Salad

Easy Baked Manicotti

 

Easy Baked Manicotti

Quick to prepare manicotti that the whole family will enjoy.

  • 2 cups spaghetti sauce (divided)
  • 1 egg (lightly beaten)
  • 1 3/4 cups ricotta cheese
  • 1 1/2 cups mozarrella (shredded)
  • 1/2 cup parmesan (shredded)
  • 1/4 cup pesto
  • 12 manicotti shells (cooked, rinsed in cold water)
  1. Preheat oven to 350F.  Spread 3/4 cup of the spaghetti sauce on the bottom of 13×9-inch baking dish.  Mix egg, cheese and pesto until well blended.  Spoon cheese mixture into large resealable plastic bag.  Using scissors, cut off small hole from one of the bottom corners of the bag.

  2. Fill manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell.  Place manicotti over sauce in baking dish; pour remaining  1 3/4cups spaghetti sauce over manicotti.  Cover with foil.

  3. Bake 40 min. or until heated through.

Use your own spaghetti sauce or favorite jar sauce.

Recipe found inĀ 

Food and Family Kraft Recipe 2007