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1
To make sauce, heat the olive oil in a large sauce pan over medium-high heat.
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2
Add onions and peppers.
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3
Saute until softened (approx.
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4
5 min).
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5
Add Garlic, saute another minute.
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6
Add mushrooms and saute 2 minutes.
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7
Add diced tomatoes, tomato sauce, and seasonings.
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8
Stir well.
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9
Partially cover and simmer on low heat.
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10
In a fry pan, over medium-high heat combine crumbled ground beef, Worcestershire sauce and salt and pepper.
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11
Cook until browned, then drain.
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12
Add to simmering sauce.
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13
Continue to simmer until thickened, approximately 15 to 20 minutes.
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14
Remove from heat until use.
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15
Note: Sauce will be chunky (before ground beef is added), if a smoother sauce is desired stir with an immersion blender until desired consistency is reached.
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16
Cook pasta according to package directions.
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17
Cool in single layer on foil.
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18
Pre heat oven to 375 degrees F.
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19
In a large mixing bowl, combine ricotta, mozzarella, 1/2 of the Parmesan cheese, parsley, salt, and pepper.
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20
Spoon or pipe into cooled manicotti.
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21
In a 13x9x2 inch-baking dish spread about 1/2 cup of sauce on bottom, arrange filled pasta in single layer over sauce.
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22
Cover with remaining sauce.
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23
Bake covered with foil for 20 minutes, uncover, sprinkle remaining Parmesan Cheese, re-cover, and continue baking for 15 minutes, or until hot and bubbly.
