Savory Meat Filled Manicotti & Rhubarb Cheese Cake

Savory Meat Filled Manicotti
8 oz. manicotti shells
1/4 cup parmesan cheese, grated
1/4 tsp. fennel
3/4 tsp. oregano
1/2 lb. ground beef
3/4 cup onion, finely chopped
1/2 lb. ground pork
1/2 tsp. salt
2 cups mozzarella cheese
1/8 tsp. pepper
3 eggs, slightly beaten
14 oz. spaghetti sauce
1/4 cup seasoned bread crumbs, dry

Cook pasta according to directions; drain and cool. Preheat oven to 350 degrees. In a large skillet, brown meat; drain. Combine meat, 1 cup mozzarella, eggs, crumbs, parmesan, onion, oregano, salt & pepper. Fill each cooled past tube with 1/4 cup meat mixture. Spread thin layer of sauce on bottom of a 9” x 13” x 2” baking dish. Place filled pasta in prepared baking dish; cover with remaining sauce, sprinkle with remaining 1 cup mozzarella and additional parmesan if desired. Cover with foil and bake 45 minutes or until hot and bubbly.

Rhubarb Cheese Cake
1 cup flour
1/2 cup butter
1/4 cup sugar
Mix and pat into 10” spring form pan

3 cups rhubarb
1/2 cup sugar
1 Tbsp. flour
Mix together; pour over crust and bake at 375 degrees for 15 minutes.

Then mix together the following:
12 oz. cream cheese
2 eggs
1/2 cup sugar
Pour this over the hot rhubarb and bake at 350 degrees for 30 minutes.

Mix the following and spread over the top:
8 oz. sour cream
1 tsp. vanilla
2 Tbsps. sugar
Bake at 350 degrees for an additional 5 minutes. Remove from pan only after dessert has cooled.



Laverne Diede
Rhonda Fitterer

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