Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

3

  cups

  No Fuss Tomato Sauce -- see recipe

1

  pound

  extra lean ground beef

1/2

  teaspoon

  salt

1/4

  teaspoon

  pepper

1

  small

  shallot -- minced

1

  tablespoon

  olive oil

1/2

  teaspoon

  Italian seasoning

1

  cup

 low fat ricotta cheese

1

  cup

 low fat mozzarella cheese -- shredded

1/4

  cup

  Parmesan cheese -- grated

12

  whole

  manicotti -- shells

Heat oven to 350°F. Spray a 9x13 inch pan.

Heat oil in skillet and cook onion and beef until no pink remains. Drain. Let cool.

Mix ricotta, mozzarella, salt, pepper, and Italian seasoning.

Add meat mixture to cheese and mix together.

Boil manicotti shells for 1/2 the time the package says to.

Put a cup of sauce in bottom of casserole dish.

Carefully fill the manicotti shells with beef and cheese mixture. Place filled shells on top of sauce.

Pour remain sauce and any remain filling over shells. Sprinkle with Parmesan cheese.

Cover tightly and bake for 1 1/4 hours. Uncover and brown cheese for about 5 minutes more.

Notes: You can use jarred spaghetti sauce.

Makes 6 servings.