#240 – 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

Crust:

• 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.