INGREDIENTS:

1 (30 oz.) can spaghetti sauce
1 lb. ground beef, browned & drained
2 tbsp. instant minced onions
1/2 tsp. salt
1/4 c. chopped parsley
1 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. marjoram
1 c. Monterey Jack cheese, shredded
1/2 c. freshly shredded Parmesan cheese
12-16 manicotti shells

DIRECTIONS:

Into a greased 13″x9″ baking dish, spoon 1 cup of the spaghetti sauce. Mix the beef, onion, salt, parsley, herbs, Monterey Jack cheese and 1/4 cup of Parmesan cheese together. Boil the manicotti shells in water until partially (or half) cooked; drain. Divide the meat mixture into 12 to 16 equal portions and stuff the shells with it. Place filled shells in baking dish and pour remaining spaghetti sauce over them. Sprinkle with the remaining Parmesan cheese. Cover tightly with foil. (May be refrigerated if made ahead.) Bake at 350 degrees for about 60 minutes. Uncover and bake 5 minutes to brown lightly. Serve sprinkled with additional Parmesan cheese.

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