Beef Stuffed Manicotti Recipes

GROUND BEEF STUFFED MANICOTTI

Steps:

• In a large pot or Dutch oven, heat the olive oil over medium-high heat.
• Add the onion and cook until it softens and is translucent, 5-8 minutes.
• Add the garlic and cook until fragrant, another 30-60 seconds.
• Add the celery and carrot along with the salt and pepper and continue to cook until the vegetables are soft, about 10 minutes.
• Add the tomatoes, sugar and bay leaf. Reduce the heat to low and simmer uncovered breaking up the tomatoes as the sauce cooks.
• Cook until the sauce thickens, about 1 hour. Remove from the heat and discard the bay leaf.
• Cool the sauce slightly, then transfer the sauce to a blender (work in batches, if needed) and process until smooth.
• Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the prepared sauce in the bottom of the dish. Set aside.
• Place a skillet over medium heat and add the ground beef and onion. Cook, breaking up the meat as it cooks, until the meat is browned and the onion is soft. Remove from the heat and allow the mixture to cool slightly.
• While the beef is cooling, mix the ricotta, one cup of the Mozzarella, 1/4 cup of the Parmesan, the parsley, garlic, salt and pepper in a bowl. When the beef mixture has cooled slightly stir it into the cheese mixture.
• Bring a large pot of water to a boil. Salt generously. Add the manicotti and cook until it is softened, but still firm to the bite, about 6 minutes. Remove the manicotti from the water and transfer to a baking sheet to cool off.
• Transfer the meat and cheese mixture to a large ziplock bag. Cut off the corner. Squeeze the mixture into the manicotti and place the stuffed pasta in the baking dish in a single layer. Spread the remaining sauce over the top of the pasta. Sprinkle the remaining 1/2 cup of Mozzarella and 1/4 cup of Parmesan over the top. Dot with the butter pieces.
• Bake the manicotti, uncovered, until it is heated through and the sauce is bubbling and hot, about 35 minutes.
• Let the manicotti sit for 5-10 minutes before serving.

BEEF STUFFED MANICOTTI WITH BASIL TOMATO SAUCE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Simmer, uncovered, for 30 minutes, stirring occasionally. , Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells. , Pour half of the meat sauce into a greased 11x7-in. baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake, uncovered, until heated through, 30-35 minutes.

CHEESE STUFFED MANICOTTI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
• Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
• Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.

MEAT FILLED MANICOTTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
• Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
• Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.

BEEF AND CHEESE MANICOTTI

Steps:

• 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.
• Brush the remaining 2 teaspoons 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.

EASY, STUFFED MANICOTTI

Steps:

• Spread 2 tblsps of sauce in the bottom of a 9x13 pan.
• Combine first 8 ingredients together in a bowl.
• Take shells and stuff with the meat mixture.(I find it easier to use pastry bags filled with the meat mixture to stuff the shells or you can cut the end of a sandwich baggie and stuff them that way. Less messy and much faster.).
• Place shells in pan and pour remaining sauce of shells.
• Bake at 350 for 45 minutes, remove from the oven and top with mozzeralla cheese. Return to oven and bake and additional 15 minutes.
• Remove and enjoy.
• Goes wonderfully with a tossed salad and garlic bread.

STUFFED MANICOTTI

Steps:

• In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened. , Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly. , Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups), for another recipe. , Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.