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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
4 tsp olive oil
1 medium onion, coarsely chopped
1 lb ground beef
Salt and freshly ground black pepper
14 (8-oz pkg) manicotti
1 (15-oz) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tbsp chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tbsp butter, cut into pieces
Preheat the oven to 350.
Heat a heavy medium skillet over medium heat. Add 1 tsp of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 tsp of 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 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Brush the remaining 2 tsp of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara 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 prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
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BEEF AND CHEESE MANICOTTI - Easy
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
4 tsp olive oil
1 medium onion, coarsely chopped
1 lb ground beef
Salt and freshly ground black pepper
14 (8-oz pkg) manicotti
1 (15-oz) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tbsp chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tbsp butter, cut into pieces
Preheat the oven to 350.
Heat a heavy medium skillet over medium heat. Add 1 tsp of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 tsp of 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 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Brush the remaining 2 tsp of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara 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 prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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