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| Beefy Cheese Manicotti |
Beef and Cheese Manicotti
Ingredients
- 2 teaspoons olive oil
- 1 medium onion coarsely chopped
- 1 pound ground beef (drain fat from cooked ground beef)
- Salt and freshly ground black pepper
- 14 (8-ounce package) manicotti
- 1 (15-ounce) container whole-milk ricotta
- 3 cups freshly shredded mozzarella
- 1 cup freshly grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
- 2 Garlic cloves, minced
- 3 cups Marinara (homemade or Prego)
Directions
Heat a heavy medium skillet over medium heat. Add 1 teaspoon 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 teaspoon 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.
Preheat the oven to 350 degrees F.
Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish, I use little individual gratin dishes. Fill the manicotti with the cheese-meat mixture. I use a pastry bag to squirt the filling into the manicotti. If you don't have a pastry bag, you could make a make shift pastry bag with a large zip lock bag, just cut the tip off of a corner. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over. I put 2-3 stuffed manicotti's per round gratin dish.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese (I like to use both fresh and regular mozzarella), then the remaining 1/2 cup of Parmesan over the stuffed pasta. 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.
Brush 1 teaspoon 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.
Preheat the oven to 350 degrees F.
Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish, I use little individual gratin dishes. Fill the manicotti with the cheese-meat mixture. I use a pastry bag to squirt the filling into the manicotti. If you don't have a pastry bag, you could make a make shift pastry bag with a large zip lock bag, just cut the tip off of a corner. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over. I put 2-3 stuffed manicotti's per round gratin dish.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese (I like to use both fresh and regular mozzarella), then the remaining 1/2 cup of Parmesan over the stuffed pasta. 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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