Ethnic Genre: Italian
12 Manicotti/Lasagna noodles 1 Lb. Ground beef
2 C. Ricotta 2 Tbls Sugar
6 C. Mozerella 5 C. Red sauce
1 L. Egg
Boil noodles until al dente in salted water 7 to 9 minutes. Drain well and set aside to cool. If using lasagna
noodles stretch them out.
Brown ground beef in a skillet and drain well. Afterwardsmix sugar with the beef.
Next mix all the ricotta with half the mozerella and egg, beat well to blend.
NOTE: Sauce the bottom of your baking dish first (this does not come out of the 5 cups red sauce for recipe).
Taking 1 noodle (if manicotti noodle stuff beef into the middle and cheese's around beef) and place in a 9x13 baking dish.
If you are using lasagna noodles the layers are like this: Lasagna noodles, then cheese mix, and then beef.
Stretch out lasagna noodle and at one end add the cheese mix then the beef. Roll over and repeat 2 more times giving you 3 layers of filler within the noodle and place in 9x13 baking dish.
After all your noodles have been filled stuffed and/or rolled and placed in the pan, dump red sauce over the top
and coat with remaining 3 cups of mozerella to blanket the top. Bake @ 350 degress for 35 minutes.
Remove from oven and let stand 5 to10 minutes before serving to allow the cheese to set back up.
