1 pound lean ground beef
1 cup chopped onion, divided use
3 slices white bread, cut into 1/2-inch cubes
1 1/2 cups shredded mozzarella cheese
1 large egg
1/2 cup milk
1 1/2 teaspoons salt, divided use
1/2 teaspoon ground black pepper
1 (8-ounce) package manicotti shells (12 shells per box)
1 tablespoon butter
4 ounces fresh mushrooms, sliced
1/2 cup chicken broth
1 (15-ounce) can tomato sauce
1 (12-ounce) can tomato paste
1/2 cup chicken broth
1 clove garlic, crushed
2 cups water
1/2 teaspoon granulated sugar
1 tablespoon minced, fresh flat-leaf parsley
1 tablespoon Italian seasoning
1/3 cup freshly grated Parmesan cheese
Cook and stir ground beef
and 1/2 cup chopped onion in a large skillet until meat is brown;
drain. Remove from heat and stir in bread, mozzarella cheese,
egg, milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
Fill uncooked manicotti
shells, packing the filling into both ends. Place the shells
in an ungreased 13 x 9 x 2-inch baking dish. Set aside.
Preheat the oven to 375°F
(190°C).
In a skillet, heat butter
and add mushrooms; sauté over medium-high heat for 1 minute.
Lower heat and add tomato sauce, tomato paste, remaining 1/2
cup chopped onion, chicken broth, garlic, water, sugar, 1/2 teaspoon
salt, 1/8 teaspoon pepper, parsley, and Italian seasoning. Reduce
the heat and simmer, uncovered, for about 5 minutes.
Pour the sauce over the
filled shells; cover the baking dish with aluminum foil and bake
until the shells are tender, 1 1/2 hours.
Remove from oven, sprinkle
with grated parmesan cheese and cool for 5 to 10 minutes before
serving.
