Ground Beef and Tomato Manicotti

Ingredients

• 15 ounce tomato sauce canned
• 10 ounce canned tomatoes diced green with garlic, oregano, and basil canned
• 8 ounce cream cheese 
• 1 teaspoon fennel seeds 
• 0.5 teaspoon seasoning dried italian
• 1 pound ground beef lean
• 8 ounce soup noodles uncooked
• 1 teaspoon pepper 
• 1 cup ricotta cheese 
• 1 teaspoon salt 
• 16 ounces mozzarella cheese shredded divided

Equipment

• oven
• blender
• baking pan

Directions

1. Cook pasta according to package directions; rinse with cold water.
2. Drain.
3. Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside.
4. Cook ground beef in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in dried Italian seasoning, salt, pepper, fennel seed, cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13- x 9-inch baking dish.
5. Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
6. Bake at 350 for 20 minutes or until cheese is melted and bubbly.
7. Let casserole stand 10 minutes before serving.
8. Sprinkle top with chopped fresh parsley, if desired.
9. Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350 for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.