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Ingredients:
1 Pound(s) Extra Lean Ground Beef
1 Cup(s) Onion, chopped
2 Cloves Garlic, crushed
28 Ounce(s) Whole Tomatoes, w/juice
2 Cup(s) Mushrooms, sliced
1/4 Cup(s) Fresh Parsley, chopped
1 Tablespoon(s) Fresh Basil Leaves, chopped
1 Teaspoon(s) Fennel Seed
1/4 Teaspoon(s) Salt
2 Cup(s) Cottage Cheese
1/3 Cup(s) Parmesan Cheese, grated
1/4 Teaspoon(s) Nutmeg, ground
1/4 Teaspoon(s) Pepper
2 Package(s) Frozen Chopped Spinach
14 Manicotti Shells, uncooked
Directions: Heat oven to 350F degrees. Cook ground beef, onion, and garlic in 10-inch nonstick skillet, stirring frequently, until beef is brown; drain. Stir in tomatoes, mushrooms, parsley, basil, fennel seed and salt; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Spoon about 1/3 of the beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Mix cottage cheese, 1/3 cup Parmesan cheese, the nutmeg, pepper, and spinach. Fill manicotti shells with spinach mixture; place shells on beef mixture in baking dish. Pour remaining beef mixture evenly over shells, covering shells completely. Sprinkle with 2 tablespoons Parmesan cheese. Cover and bake about 1 1/2 hours or until manicotti shells are tender.
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