BEST STUFFED MANICOTTI RECIPE RECIPES

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BEEF STUFFED MANICOTTI RECIPE: HOW TO MAKE IT



Beef Stuffed Manicotti Recipe: How to Make It image

When I bought a 25-year-old cookbook at an auction, I found this gem inside. I think you'll make it again and again, as I do.

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 2 servings.

Number Of Ingredients 8

4 uncooked manicotti shells
1/2 pound ground beef
1 small onion, finely chopped
1/2 medium green pepper, finely chopped
1 can (15 ounces) tomato sauce
1 to 1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 cup shredded mozzarella cheese, divided

Steps:

  • Cook manicotti according to package directions; drain. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add 1/2 cup cheese; stir until melted., Stuff half meat mixture into manicotti shells; arrange in a greased 8-in. square baking dish. Spoon remaining meat mixture over shells. , Bake, uncovered, at 325° for 20 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 533 calories, FatContent 23g fat (12g saturated fat), CholesterolContent 99mg cholesterol, SodiumContent 1264mg sodium, CarbohydrateContent 42g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 40g protein.

CHEESE STUFFED MANICOTTI RECIPE - ITALIAN.FOOD.COM



Cheese Stuffed Manicotti Recipe - Italian.Food.com image

This recipe is pretty quick and easy, that's why I like it. I found this recipe on the back of the "Ronzoni" Manicotti noodle box. The best way to prep the noodles is to pre-boil the noodles, making them still firm enough to stuff but soft enough for them to finish cooking when you bake the dish in the oven.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 7 serving(s)

Number Of Ingredients 10

14 pieces ronzoni manicotti, uncooked
3 1/2 cups two 15 oz. containers ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
25 ounces spaghetti sauce

Steps:

  • Heat oven to 350°F
  • Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt.
  • Add pasta and stir; return to rapid boil.
  • Cook uncovered, stirring occasionally, for 4 to 6 minutes.
  • Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
  • In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
  • Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
  • Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
  • Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese.
  • Cover with foil; bake 35 minutes or until hot and bubbly.
  • Remove from the oven and serve.

Nutrition Facts : Calories 409.8, FatContent 28, SaturatedFatContent 16.5, CholesterolContent 148.5, SodiumContent 825.1, CarbohydrateContent 12.5, FiberContent 1.5, SugarContent 5.7, ProteinContent 26.5

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