STUFFED PINK ALFREDO MANICOTTI
1 box manicotti pasta shells
1 pound lean ground chuck
15 ounces ricotta cheese
3 cloves garlic, minced
1 small bunch green onions, diced
1 tablespoon Italian seasoning mix
salt and pepper to taste
2 cups grated Mozzarella cheese
2-8 ounce cans tomato sauce
1 recipe PINK ALFREDO SAUCE (recipe follows)
- In a large skillet brown ground chuck with onions and garlic.
- Salt and pepper generously.
- Drain fat.
- Slice shells carefully along one edge so they resemble taco shells. Once they are cooked no one will notice that you took the easy way out to fill them.
- In a 9×13 baking dish pour tomato sauce evenly on bottom.
- Top with 1/3 of the grated Mozzarella cheese.
- Fill each shell to overflowing with Ricotta mixture.
- Lay side by side on tomato sauce.
- Top with PINK ALFREDO SAUCE and the remaining Mozzarella cheese.
- Bake 30 minutes until cheese is golden and melted.
- Serve with Garlic Cheese Bread.
PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese
- Melt butter in a saucepan.
- Add garlic and saute until fragrant.
- Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
- Whisk in egg quickly and heat through.