Beef & Cheese Manicotti
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 teaspoons olive oil
- 1 medium onion, coarsely chopped
- 1 lb ground beef
- salt & pepper
- 14 manicotti, noodles
- 1 (15 ounce) container ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup parmesan cheese
- 2 tablespoons parsley
- 2 garlic cloves, minced
- 3 cups spaghetti sauce
- 2 tablespoons butter, cut into pieces
directions
- Heat a heavy medium skillet over medium heat. Add 1 tsp olive oil, onion and ground beef. Season with salt & pepper. Sauté until the meat browns and the onion is translucent. Remove from the heat and cool.
- Brush 1 tsp oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened but still very firm to the bite, about 4-6 minutes. Using a slotted spoon, transfer manicotti from the pot to the oiled baking sheet and cool.
- Meanwhile, combine the ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan and parsley. Add the garlic, salt and pepper to taste, mix. Stir the cooled meat mixture into the cheese mixture.
- Preheat oven to 350°F.
- Brush the remaining 2 tsp of oil over a 13 x 9 by 2 inch glass baking dish. Spoon 1 1/2 cups of the spaghetti sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the dish and spoon the remaining sauce over.
- Sprinkle with remaining 1 1/2 cups mozzarella, then the remaining 1/2 cup Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti until heated through and the sauce bubbles on the sides of the dish, about 30-35 minutes. Let the manicotti stand for 5 minutes and serve.
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Reviews
-
We prepared this recipe for a group of 70 at our church, and they were flocking back for seconds! It had great flavor (we added a little Italian seasoning to the meat mixture rather than just parsely) and had a nice consistency to the filling. Be sure not to overcook the noodles before filling them or they will rip easily, as we learned the hard way! :)Thanks!
RECIPE SUBMITTED BY
LuuvBunny
Canada
I live in St.John's Newfoundland Canada.I don't have a favorite cookbook as such but I have put together quite a collection of recipes that have interested me over the years.