9 manicotti shells*
½ lb. lean ground beef (I buy 93% lean/7% fat)
onion powder, to taste
1 ½ cup jarred spaghetti sauce*
½ cup water
2 2/3 cup shredded low-moisture part-skim mozzarella cheese
2/3 cup grated Parmesan cheese
parsley flakes, to taste
1/3 cup shredded low-moisture part-skim mozzarella cheese
*Look at the sugar content on the nutrition labels for the noodles and the sauce to keep your serving size at 10 g sugar or less. The brand of noodles I buy has 1 g sugar in 3 shells and the brand of sauce I buy has 8 g sugar in ½ cup.
Preheat oven to 350 degrees. Cook manicotti shells according to package directions and drain. Break ground beef into small pieces while browning it in a skillet over medium to medium-high heat. When ground beef is no longer pink, drain grease from pan, if there is any. Season with onion powder. Stir in sauce and water. Beat eggs in a bowl. Mix eggs together with 2 2/3 cup mozzarella, Parmesan, and parsley. Spread enough sauce to cover the bottom of a greased casserole dish. Fill the shells equally with the cheese mixture. Lay the shells side-by-side on top of the sauce. Cover the shells completely with the remaining sauce and sprinkle with 1/3 cup mozzarella. Cover with foil and bake for 35 minutes or until bubbly and heated through. Have with a glass of water.