BEEF AND CHEESE MANICOTTI BY GIADA DE LAURENTIIS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/2 pound (8 ounces) ground beef
  • 1/2 cup finely chopped onion
  • 1 (15-ounce) container whole-milk ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 3 teaspoons olive oil
  • 12 pieces of manicotti pasta (from one 8-ounce box)
  • 1 1/2 cups Marinara Sauce (see below for recipe)
  • 1 tablespoon butter, cut into pieces

Directions

  • Heat a medium-size, heavy skillet over a medium flame. Add the ground beef and onion and saute until the meat brown and the onion is translucent, about 5 minutes. Remove from the heat, and let cool slightly.
  • Meanwhile, in a medium bowl, mix the ricotta, 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the parsley, garlic, salt, and pepper. Stir in the meat mixture and set aside.
  • Brush 1 teaspoon of the olive oil over a large baking sheet. Bring a large pot of salted water to a boil. Working in batches, add the manicotti and cook until softened but still firm to the bite, about 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the prepared baking sheet and let cool.
  • Preheat the oven to 350 degrees F. Brush the remaining 2 teaspoons of oil over a 13 x 9 x 2-inch glass baking dish. Spoon 1 & 1/2 cup of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture, and arrange the stuffed pasta in a single layer in the prepared dish. Spoon the remaining cup of sauce over the manicotti. Sprinkle the remaining 1/2 cup of Parmesan cheese over the manicotti. Dot the top with the butter pieces. (The manicotti can be prepared up to this point 8 hours ahead. Cover and refrigerate.
  • Bake the manicotti uncovered until it is heated through and the sauce bubbles on the bottom of the dish, about 35 minutes. Let the manicotti stand for 5 minutes and serve.
  • ** I have also put 1cup freash Mushrooms in with the ground beef and cheese mixture. It turned out really good.

Notes

Manicotti has a long tubular shape optimal for stuffing with a myriad of different mixtures.

Categories: Beef  Dinner  Italian  Main Dish  Pasta 

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