LB - Orthopaedic Specialists of Central Arizona

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Chino Valley Review | Chino Valley, Arizona

home : features : features November 25, 2015

6/5/2013 7:07:00 AM
Chino Cooks: Sirloin manicotti is an easy treat with an Italian flair
Sirloin Manicotti
1 pound of lean ground sirloin

1 box of manicotti pasta

1 package 5 blend Italian cheeses

1½ cups shredded Parmesan cheese

(set aside ½ cup)

1 medium onion chopped

½ teaspoon onion salt

½ teaspoon garlic salt

Black pepper to taste.

"Marinara Sauce"

1 28-ounce can of tomatoes

(put in blender to liquefy)

1 tablespoon Red Wine vinegar

5-6 cloves of garlic (diced)

2 tablespoons of dried basil

½ cube butter

2 tablespoons olive oil

Salt to taste

Melt butter and olive oil in large skillet. Add basil and diced garlic, cook on low heat, don't let garlic brown. Add blended tomatoes, vinegar, salt, and let simmer 30 to 40 minutes.

Brown sirloin and onion, season with onion & garlic salts and pepper. Let cool. Par-boil Manicotti pasta, (do not let the pasta get too soft.)

Let the pasta cool.

In a large bowl mix the meat mixture and the cheeses together. Butter a 9x13 baking dish. Stuff the manicotti shells with meat and cheese mixture and place in the baking dish. Pour Marinara sauce over pasta, sprinkle with more Parmesan, put in 350 degree oven for 30 minutes. Serve with garlic bread.

Diane DeHamer
Feature Writer

This Manicotti dish is a favorite of mine and my family's. It isn't hard to make even though there are several steps.

I make my own Marinara sauce for it, but for those who don't want to bother with making it, you can always use store bought.

This is also a great dish to take to potlucks.

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