MANICOTTI WITH MEAT FILLING

1 LB. GROUND ROUND
1/4 CUP CHOPPED ONION
1 EGG, SLIGHTLY BEATEN
½ CUP SHREDDED MOZZARELLA CHEESE
1/4 CUP SPAGHETTI SAUCE
1 SLICE DRIED FRENCH BREAD, SOAKED IN 1/4 CUP MILK
1 TBSP. MINCED GARLIC
1/4 TSP. GARLIC POWDER
1/4 TSP. SALT
1/4 TSP. PEPPER
7 MANICOTTI NOODLES
7 SLICES MONTERAY JACK CHEESE
3 ½ CUPS SPAGHETTI SAUCE

LIGHTLY BROWN MEAT AND ONION, DRAIN AND COOL SLIGHTLY. MIX WITH REMAINING INGREDIENTS EXCEPT CHEESE AND 3 ½ CUPS SPAGHETTI SAUCE. FILL 7 LARGE MANICOTTI NOODLES. COVER BOTTOM OF PAN WITH 1 CUP OF THE SPAGHETTI SAUCE. ARRANGE FILLED MANICOTTI IN SINGLE LAYER. LEAVE SPACE BETWEEN EACH TO ALLOW FOR EXPANSION DURING BAKING. COMPLETELY COVER MANICOTTI WITH REMAINING SPAGHETTI SAUCE. COVER DISH SECURELY WITH FOIL AND BAKE AT 375 DEGREES FOR 1 HOUR, UNCOVER AND TOP EACH MANICOTTI WITH A CHEESE SLICE; RETURN TO OVEN UNCOVERED FOR 10 MINUTES.

SERVE WITH TOSSED GREEN SALAD AND CRUSTY BREAD.