(Serve with Oily bread and Green Salad)
| 12 jumbo Shell Manicotti | 1/4 Cup Dry Bread Crumbs |
| 1 lb Gound Beef | 1/4 tsp fennel seeds, crushed |
| 1 Medium Onion | 1/4 tsp Salt |
| 1/2 Cup Green Pepper | 1/4 tsp Black Pepper |
| 1 clove Garlic | 1 15oz Jar Meatless Spaghetti Sauce (Or one quart homemade) |
| 1 Egg, beaten | 1/4 Cup shredded Parmesan Cheese |
1- Cook macaroni according to package directions. Drain; rinse with cold water. Drain again.
2- Meanwhile, in a large skillet cook ground meat, onion, pepper, and garlic until meat is brown, drain.
3- In a medium bowl combine egg, bread crumbs, fennel seeds, salt, and pepper. Add to meat mixture with 1/4 cup spaghetti sauce; mix well. Spoon about 2 Tbsp of meat mixture into each macaroni shell. Arrange shells in a 2-quart baking dish. Pour remaining sauce over the filled shells. Cover with foil and bake at 375 for 35 minutes. Sprinkle with cheese before serving.
Adapted from a Better Homes and Gardens Recipe
