Anand Mittal  
100 g Beef Mince
2 table spoon olive oil
200 g chopped fresh spinach
2 table spoon chopped onion
Half tea spoon salt
Half tea spoon oregano
2 table spoon fine dry bread crumbs
1 egg - slightly beaten
100 ml tomato paste
8 nos Manicotti shells, cooked and drained
1 and Half table spoon Butter
2 table spoon Grated Parmesan / Romano Cheese
2 table spoon Shredded Mozarella

Method
Cook beef mince in boiling water for about 20 minutes. Remove and drain.
Heat olive oil in a skillet. Add chopped spinach, onion, salt, oregano and the prepared beef. Stir fry for about 3 minutes or so on medium heat.
Add bread crumbs, egg and half the tomato paste. Mix well. Stuff Manicotti / Canneloni with the mixture.
Put them side by side on a greased baking dish. Spread butter over stuffed manicotti and sprinkle with grated cheese.
Spoon the remaining tomato paste on top of the manicotti / canneloni. Sprinkly mozarella. Cover the baking dish.
Bake at 425 deg F for 12 to 15 minutes, or until the mozarella melts.
Sep 14th 2007 06:06