Little Bit Of Sugar: Homemade Cannelloni

This is another classic Beth Mosher recipe. It has been in our family as long as Beth has! I don't know about you but I was always confused between Manicotti and Cannelloni. In my mind, Manicotti should have a meat filling (M) and Cannelloni should have a cheese filling (C), but, no, it is the opposite. So our family refers to this recipe as Manicotti, but the correct name is Cannelloni.
Either way it's a good one. Another great Martha and Mary meal that travels well and can hold in the refrigerator for several days before baking.

TIP: As tempting as it is, don't over cook the noodles. follow the package direction. The times I have over cooked them they split when you try to stuff them.

Cannelloni (Manicotti in the Book of Knowledge)

Inspired by Beth Mosher

1 Pack large tubular noodles

2 lb ground beef

1 onion - diced

1 tsp salt

1 tsp pepper

1 tsp oregano

1 tsp basil

3 TBL sugar

3-4 slices white bread

½ cup milk

1 egg - beaten

3 cups mozzarella cheese – shredded - separated

1 jar prepared spaghetti/pasta sauce

¼ cup sugar

Prepare noodles as directed on package.

Warm pasta sauce on the stove with sugar.

Brown ground beef with onion

Drain and place in large mixing bowl

Add spices and mix well

Break up bread and stir into meat

Add about 1 to 11/2 cups cheese and stir

Add milk and stir until mixture is well moistened but not too mushy

Carefully stuff cooked noodles with stuffing mixture. This is a little tricky because noodles split easily. If they do split , no worries, just place stuffed noodles in greased pan split side down.