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Friday, October 28, 2016

Beef Manicotti


The filling in this recipe is a double batch and will fill 28 manicotti shells. If you do not need to serve a large meal, you can freeze half of the filling to use at a later time. You also have the option to make up a foil pan of stuffed manicotti to freeze and bake another time.

Ingredients
  • 14 Manicotti Shells (1 package)
  • 1 tsp Olive Oil
  • 1 lb Ground Beef
  • 1 c Onion, diced
  • 2 tbs Dried Parsley Flakes
  • 1 tsp Italian Seasoning
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1 tsp Onion Powder
  • 32 oz Ricotta Cheese
  • 3 c Prepared Tomato Sauce, can use a jar spaghetti sauce if desired

Heat a medium skillet over medium-high heat. Add olive oil and ground beef.

Cook ground beef until it begins to brown.

Preheat oven to 350 degrees

Add diced onion, parsley, Italian seasoning, pepper, salt, & onion powder to hamburger and continue cooking until ground beef has cooked through. 


Transfer cooked meat mixture to a mixing bowl. Add ricotta cheese and combine. 


Add water to a large pot, season with salt. When water boils, add manicotti shells and cook for 6 minutes. You can work on this step as your ground beef cooks. 

Drain manicotti shells and add to a sheet pan to cool down, enough to handle.



Add one cup of homemade or jar tomato sauce to the bottom of a baking dish. 

The easiest way to fill the manicotti shells is to fill a pastry bag or zip lock back with the filling. You can use a spoon or dinner knife to fill them if that is more convenient to you. 

Fill each shell with filling and place into the baking dish. When all of the stuffed manicotti shells have been added to the baking dish, cover with the remaining tomato sauce.

Place into preheated oven and bake for 25 minutes.

Garnish with freshly grated mozzarella or parmesan reggiano if desired.













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