Cheesy Ground Beef Manicotti Recipes

CHEESY GROUND BEEF MANICOTTI

Steps:

• Cook and drain manicotti as directed on package using minimum cooking time (cooking for the minimum time helps prevent the shells from tearing while filling).
• Meanwhile, in 10-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce.
• Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
• Squeeze thawed spinach to drain; spread on paper towels and pat dry. In medium bowl, mix spinach, cottage cheese, mushrooms, 1/3 cup Parmesan cheese, the nutmeg and pepper.
• In baking dish, spread 1 cup of the beef mixture. Fill manicotti shells with spinach mixture. Place shells on beef mixture in dish. Pour remaining beef mixture evenly over shells, covering shells completely. Sprinkle with mozzarella cheese and 2 tablespoons Parmesan cheese.
• Cover and bake 30 minutes. Uncover and bake 20 to 25 minutes longer or until hot and bubbly.

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.

CHEESY BEEF AND SPINACH MANICOTTI

Steps:

• Grease two 9-inch baking pans.
• In a large skillet over medium-high heat stirring with wooden spoon cook the ground beef or bulk sausage meat with the onion until browned breaking up the meat while cooking (about 10-12 minutes the meat should be lightly browned) drain fat.
• Add in garlic and cook, stirring for 2 minutes.
• Transfer to a bowl then mix in the drained spinach, Parmesan cheese and ricotta cheese; set aside to cool (about 10-15 minutes).
• When the ground beef is cool add in mozzarella cheese, eggs, seasoned salt and black pepper mix well to combine, at this point you may season with more salt and pepper if desired and if you want more garlic flavor add in some garlic powder to the mixture.
• Spread about 1/4 to 1/3 cup marinara sauce onto the bottom of each baking pan.
• Carefully stuff each noodle with the beef mixture then place in one layer in the baking dish (you should have 7 in each dish).
• FOR ONE PAN; drizzle about 1-1/2 cups (or more) marinara sauce over shells, sprinkle about 3/4 cup or more of mozzarella cheese over sauce, then sprinkle with 1/3 cup Parmesan cheese on top; repeat with remaining pan.
• Preheat oven to 350 degrees F (oven rack to to lowest position).
• Cover each pan with foil and bake 25 minutes, uncover and continue baking for another 8 minutes (allow to sit for about 15 minutes before serving).

EASY CHEESY MANICOTTI

Steps:

• Heat oven to 350°F. In ungreased 13x9-inch (3-quart) baking dish, spread about one-third of the pasta sauce.
• Mix spinach, cottage cheese, Parmesan cheese, oregano and pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.
• In medium bowl, mix remaining pasta sauce and water. Pour sauce mixture evenly over shells, covering completely. Cover; bake 1 hour. Sprinkle with mozzarella cheese. Cover; bake 15 to 20 minutes longer or until shells are tender.

ITALIAN BEEF AND CHEESE MANICOTTI

Steps:

• Heat a medium-size, heavy skillet over a medium flame. Add the ground beef and onion and sauté 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, ¼ 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°F
• Brush the remaining 2 teaspoons of oil over a 13x9x2-inch glass baking dish.
• Spoon ½ 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 ½ 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.