Stuffed Cannelloni



  • 1/2 pound ground beef
  • 1 clove garlic (finely chopped)
  • 1 onion (small, chopped)
  • 3 tomato
  • 1/3 cup fresh bread crumbs
  • 1 jar bertolli alfredo sauce (divided)
  • 8 manicotti pasta, cooked and drained
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    1. Preheat oven to 350°.
    2. Brown ground beef, garlic and onion in 12-inch nonstick skillet over medium-high heat, stirring occasionally, about 5 minutes; drain. Stir in 2 tomatoes and cook, stirring occasionally, 2 minutes. Stir in bread crumbs and 1/3 cup Sauce. Season, if desired, with salt and ground black pepper. Fill shells with meat mixture.
    3. Arrange shells in 11 x 7-inch baking dish. Top with remaining Sauce and tomato. Bake uncovered 25 minutes or until heated through.
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