Stuffed Manicotti with Peppery Cheese Sauce Serving Size : 6 12 packaged dried manicotti shells 1 medium onion -- chopped, 1/2 cup 1 clove garlic -- minced 3 tablespoons butter or margarine 3 tablespoons flour 1 1/2 teaspoons instant chicken bouillon granules 1/2 teaspoon paprika 1/4 teaspoon ground red pepper -- up to 1/2 teaspoon 1/4 teaspoon ground black pepper -- up to 1/2 teaspoon 2 1/4 cups milk 1 cup shredded swiss cheese -- 4 oz 12ounces ground beef 1 cup frozen peas 3/4 cup chopped walnuts 2 tablespoons diced pimiento sliced green onions -- optional diced pimientos -- optional
Cook the manicotti shells according to package directions. Drain shells; rinse with cold water. Drain again.
For sauce, in a medium saucepan cook the onion and garlic in the margarine or butter till onion is tender. Stir in flour, bouillon granules, paprika, red pepper, and black pepper. Add milk all at once. Cook and stir till thickened and bubbly. cook and stir for 1 minute more. Gradually add cheese, stirring till melted. Remove from heat.
In a large skillet cook the ground beef till brown. Drain fat. Stir in peas, walnuts, 2 tablespoons pimiento, and 1 cup of the sauce. Fill each manicotti shell with about 1/4 cup of the meat mixture. Arrange manicotti in six individual au gratin dishes or in a 3 qt rectangular baking dish. Pour the remaining sauce over the filled manicotti. Cover manicotti with foil.
Bake at 350 for about 20 minutes for individual dishes and about 35 minutes for the baking dish or till heated through. If desired, sprinkle with green onions and pimiento.
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