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STUFFED PINK MANICOTTI ALFREDO
1 box manicotti pasta shells
1 lean ground chuck
15 ounces ricotta cheese
3 cloves garlic, mashed
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 Contadina 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.
• Add 1 can Contadina tomato sauce to meat mixture and blend well.

• Add the ricotta cheese and herbs until well blended.
• Prepare manicotti shells al dente according to package directions. Cool shells slightly.
• 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.