Beef-Stuffed Manicotti- Left Over Layering

Beef-Stuffed Manicotti 2 tbs olive oil 1 onion, chopped 2 cloves garlic, minced 28-oz jar spaghetti sauce (or use your own stored sauce) 2 cups chopped cooked roast beef 2 cups shredded mozzarella cheese 16-oz pkg ricotta cheese 8-oz pkg cream cheese, softened 1/2 cup Parmesan cheese

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    Thumbs up Beef-Stuffed Manicotti

    Beef-Stuffed Manicotti
    2 tbs olive oil
    1 onion, chopped
    2 cloves garlic, minced
    28-oz jar spaghetti sauce (or use your own stored sauce)
    2 cups chopped cooked roast beef
    2 cups shredded mozzarella cheese
    16-oz pkg ricotta cheese
    8-oz pkg cream cheese, softened
    1/2 cup Parmesan cheese

    2 eggs, beaten
    1/4 tsp pepper
    1 pkg manicotti shells
    Heat olive oil in large skillet and cook onion until tender. Stir in spaghetti sauce. Cook over low heat about 5 minutes until blended, stirring frequently. Stir in beef and set aside. Stuff UNcooked manicotti shells with the mozzarella-ricotta filling. Cover bottom of 13x9" glass baking dish with 1/2 cup of the beef sauce. Place filled shells on beef sauce, then cover with remaining beef sauce. Cover tightly with foil and bake at 350 degrees for 50-60 minutes, until manicotti is tender when pierced with fork. Uncover, sprinkle with more Parmesan cheese, if desired, and bake 5 minutes longer. 12 servings

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