Cheesy, Cheesy, Manicotti

• 1 lb ground beef
• 14 cup chopped parsley
• 2 tablespoons instant minced onion
• 12 teaspoons salt
• 1 teaspoon dried basil leaves
• 14 teaspoon dried oregano
• 14 teaspoon marjoram leaves
• 2 cups large curd cottage cheese
• 1 cup shredded monterey jack cheese
• 12 cup freshly shredded parmesan cheese
• 12 -16 manicotti
• additional parmesan cheese, to taste

1. Tomato sauce: saute 1 large onion, chopped, and 1 sweet red bell pepper, (seeded and chopped) in 3 tablespoons olive or salad oil until tender.
2. Mix in 2 cloves garlic (minced or pressed), 1 large can (28oz.)
3. tomatoes, 1/2 cup dry red wine (optional).
4. 1 teaspoons each sugar and salt, and 1 tablespoons dried basil leaves.
5. Bring to boiling.
6. Cover and simmer 20 minute Uncover and cook, stirring occasionally about 10 minutes until sauce is reduced to about 1 quart.
7. Spoon 1 cup of the tomato sauce into a greased 13- by- 9 inch baking dish.
8. Mix ground beef, parsley, onions, salt, herbs, cottage cheese.
9. Jack cheese and 1/4 cup of the Parmesan cheese.
10. Divide mixture into 12 to 16 equal portions.
11. Stuff uncooked manicotti shells with it.
12. Place filled shells in baking dish.
13. Pour remaining sauce evenly over them.
14. Sprinkle with remaining Parmesan cheese.
15. Cover tightly with foil (refrigerate, if made ahead).
16. Bake at 350F until manciotti are tender, about 1 1/4 hours (1 1/2 hours if refreigerated).
17. Uncover.
18. Bake 5 minute to brown lightly.
19. Serve sprinkled with additional Parmesan cheese.

ground beef, parsley, onion, salt, basil, oregano, marjoram leaves, cheese, shredded monterey jack cheese, parmesan cheese, manicotti, parmesan cheese

Taken from www.food.com/recipe/cheesy-cheesy-manicotti-363191 (may not work)