Manicotti Big Stuff Recipe

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MANICOTTI BIG STUFF

BONITA VOGEL

By
@BONNIEV

I MADE UP THIS RECIPE WHEN I WAS 15, AND I HAVE BEEN MAKING IT EVER SINCE, EVERYONE LOVES IT WHEN I MAKE IT, IT IS ALOT OF WORK, BUT THE END RESULT MAKES IT ALL WORTH WHILE


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Prep:

1 Hr

Cook:

1 Hr

Ingredients

6 lb
hamburger
1 large
onion diced
1 Tbsp
pepper
1 Tbsp
salt
1 Tbsp
chopped garlic
2 Tbsp
parsley flakes
2 slice
bread, any kind
1
egg
2 Tbsp
milk
1 large
bag of mozzerella cheese shredded
2 box
creamette manicotti noodles
2 jar(s)
prego spaghetti sauce with meat
2 Tbsp
vegetable oil

Directions Step-By-Step

1
FRY THE FIRST 6 INGREDIENTS UNTIL THE HAMBURGER HAS NO PINK IN IT. ADD THE 2 SLICES OF BREAD SOAKED IN THE MILK AND ADD THE EGG AND STIR, ADD THE WHOLE BAG OF MOZZERELLA CHEESE AND STIR, UNTIL ALL THE CHEESE IS MELTED, IT SHOULD LOOK LIKE A GOOEY MESS, LET COOL
2
BOIL THE MANICOTTI NOODLES PER THE BOXES INSTRUCTIONS, BUT ADD THE VEGETABLE OIL TO STOP THEM FROM STICKING TO EACH OTHER, WHEN DONE, DRAIN AND PUT COLD WATER ON THEM SO YOU CAN STUFF THEM WITH THE MEAT MIXTURE.
3
I USE MY JELLY ROLL PAN FOR THIS, SPRAY IT WITH PAM FIRST AND THEN I PUT SOME OF THE PREGO ON THE BOTTOM, THEN I PUT THE STUFFED NOODLES INTO THE PAN, YOU WILL HAVE LEFT OVER MEAT, I TAKE THAT AND CRUMBLE IT ON TOP OF THE NOODLES, THEN COVER WITH THE REST OF THE PREGO SAUCE, AND SHAKE THE PAN SO THE SAUCE GETS EVERYWHERE. COOK AT 350 FOR ABOUT 30 TO 45 MINUTES UNTIL IT IS BUBBLING ON THE EDGES.