Stuffed Manicotti

Cook the manicotti shells according to package directions until al dente, then drain and set aside to cool slightly so they can be handled without breaking.

While the pasta cooks, brown the lean ground beef in a large skillet over medium-high heat, breaking it apart with a spoon as it cooks, until no pink remains (about 5-7 minutes).

Drain excess fat from the cooked beef, then stir in the instant minced onion, green pepper, dry parsley flakes, salt, and pepper, mixing until combined.

Remove the beef mixture from heat and let it cool for 2-3 minutes, then stir in the beaten egg until fully incorporated.

Preheat the oven to 350°F (175°C) while preparing the filling.

Spoon the beef filling into a piping bag or use a small spoon to carefully stuff each manicotti shell, filling from one end until completely full but not overstuffed.

Spread a thin layer of spaghetti sauce on the bottom of a 9x13 inch baking dish, then arrange the stuffed manicotti shells in a single layer seam-side down.

Pour the remaining spaghetti sauce evenly over the manicotti shells, ensuring they are well covered.

Sprinkle the grated romano cheese generously over the top of the sauce.

Cover the baking dish with aluminum foil and bake for 25 minutes, then remove the foil and bake uncovered for an additional 10 minutes until the cheese is golden and the sauce is bubbling at the edges.

Remove from the oven and let rest for 5 minutes before serving to allow the filling to set slightly.