Recipe(tried): Amer Heart Beef Manicotti for Lisa

Lisa here it is, from my tattered and torn 1973 American Heart Association
Cookbook - Beef Manicotti

Filling:
1 10-ounce package frozen leaf spinach
1 clove garlic minced
1 medium onion chopped
2 Tbsp oil (1 Tbsp olive, 1 Tbsp other oil)
1 pound lean ground round
1/2 tsp oregano
1 tsp salt
1/2 tsp pepper
Cook spinach according to package directions. Drain and press water from
spinach, chop into large pieces. Saute garlic and onion in 2 Tbsp oil for a few
minutes. Brown the ground meat, breaking it up with a fork. Drain off fat. Add
seasonings and spinach. Set aside.

Sauce:
1 clove garlic minced
1 large onion chopped
2 Tbsp oil (half olive as above)
1/2 cup chopped fresh parsley
2 16-ounce cans Italian plum tomatoes
1 6-ounce can tomato paste
1 6-ounce can tomato sauce
1/2 cup red wine
1 tsp basil leaves
1 tsp salt
1/2 tsp pepper
Saute garlic and onion in 2 Tbsp oil until soft but not browned. Add all other
ingredients. Stir and simmer uncovered 20 to 30 minutes, or until thickened.

Pasta
12 large manicotti shells
1 cup low-fat cottage or ricotta cheese
Parboil manicotti shells until soft but not limp. Drain. Stuff with meat and
spinach mixture.

Preheat oven to 350 degrees F. Oil a shallow casserole dish and pour a little
of the sauce in the bottom. Arrange shells in rows in the baking dish, filling
spaces between with extra meat sauce. Spread cottage cheese over the top. Pour
over the rest of the sauce and bake 20 minutes until bubbly.

6 servings, approximately 520 calories per serving