Italian Beef And Cheese Manicotti Recipes

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.

MEATY MANICOTTI

Steps:

• Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Cool for 10 minutes., Drain shells and rinse in cold water. Stir the mozzarella cheese, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a greased 13x9-in. baking dish. , Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BEEF & CHEESE MANICOTTI

Steps:

• Preheat oven to 350 degrees F.
• Cook the manicotti in a large pot of boiling salted water until slightly softened, but still firm if eaten. Be careful not to let them get too soft or it makes stuffing them very difficult.
• Heat a large pan over medium heat.
• Saute the ground beef and onion in olive oil.
• Remove from the heat and let cool.
• Brush a small amount of oil over a large baking sheet and Place the firmly cooked manicotti on it to cool.
• Meanwhile combine the ricotta, 1 1/2-2 cups of mozzarella cheese, 1/2 cup of Parmesan.
• Add the minced garlic, salt & pepper to taste, and mix.
• Stir the cooled meat mixture with the cheese mixture.
• Brush another small amount of oil over a 13 by 9 glass baking dish.
• Spoon 1 1/2 cups of the spaghetti sauce over the bottom of the prepared dish.
• Fill the manicotti with the cheese and meat mixture, being careful not to break the noodles.
• Arrange the stuffed pasta in a single layer in the dish and spoon the remaining sauce over the manicotti.
• Sprinkle the rest of the mozzarella and the parmesan cheese over the pasta.
• Place the small butter pieces all over the dish.
• Bake the stuffed manicotti uncovered until heated through. The sauce will bubble on the sides of the dish, takes around 35 minutes.
• Let the manicotti stand for about 5 minutes.
• Serve.

BEEF-STUFFED MANICOTTI

Steps:

• Brown ground beef & drain.
• Cook manicotti using package directions.
• Do not drain. Run cold water over it until water in pan is cold; leave manicotti in water until needed.
• Meanwhile, combine ground beef, egg, mozzarella, bread, milk, salt & pepper. Stuff each manicotti shell. Place in greased 13x9x2" baking pan. Pour spaghetti sauce over top, cover with foil & bake in 350 degree oven for 50 minutes. (1 hour if made ahead & chilled.).
• Pass grated parmesan cheese when serving.

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.