Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 manicotti shells
- 1 lb lean ground beef
- 2 tbsp instant minced onion
- ¼ cup green pepper, finely minced
- 1 tbsp dry parsley flakes
- 1 tsp salt
- ¼ tsp pepper
- 1 egg, beaten
- 1 (1 lb) jar spaghetti sauce
- grated romano cheese
Directions
Cook manicotti shells following directions on package, drain thoroughly.
Combine ground beef, onion, green pepper, parsley flakes, salt, pepper, egg, blend thoroughly.
Assemble and fill gun with meat filling, fit decorator tip onto filled barrel, attach cap securely in place on barrel.
Set speed switch on high.
Hold cooked manicotti shell in one hand, insert decorator tip part way into one end of manicotti, and squeeze trigger on/off several times.
When manicotti is filled partway, release trigger and give gun a quick up down motion to cut off flow of mixture.
Turn manicotti around and fill other end.
Pour thin layer of spaghetti sauce into 13 x 9-inch baking pan.
Arrange filled manicotti in single layer over sauce top with remaining sauce.
Sprinkle with grated cheese.
Bake 30 – 40 minutes at 350°F.