EASY, STUFFED MANICOTTI
This is so simple and easy. You do NOT have to boil the shells or cook the meat ahead of time(you dont pre-cook your meat for meat loaf, do ya?) It all cooks perfectly together in the oven.
Provided by wynde
Categories Manicotti
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1164, Fat 66.5, SaturatedFat 30.5, Cholesterol 237.7, Sodium 1806.9, Carbohydrate 73.6, Fiber 3, Sugar 10.2, Protein 64.7
MEAT FILLED MANICOTTI
This is a tasty and filling dish that can be nicely paired with a green salad if desired.
Provided by teppij
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 667.9 calories, Carbohydrate 50.5 g, Cholesterol 103.5 mg, Fat 33.3 g, Fiber 5.2 g, Protein 40.1 g, SaturatedFat 15.2 g, Sodium 1248.7 mg, Sugar 15.1 g
BEEF AND CHEESE MANICOTTI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
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.
BEEF STUFFED MANICOTTI WITH BASIL TOMATO SAUCE
This is the best manicotti recipe ever, I got it many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil sauce pairs well with the rich cheese filling.-Melba Perlenfein, Barstow, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 813 calories, Fat 43g fat (25g saturated fat), Cholesterol 274mg cholesterol, Sodium 2075mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 5g fiber), Protein 66g protein.
SPINACH BEEF CANNELLONI (MANICOTTI)
Recipe video above. You will love how flavourful the juicy beef filling and sauce is! Too many recipes disappoint by using plain canned tomato - the sauce needs flavour! It will seem like there's a lot of sauce (and there is) and that it's too thin (and it is!) BUT you need it because the cannelloni sucks up a lot when it's cooking!!! Serves 4 very hungry people, 5 normal people.
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 20
Steps:
- Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
- Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
- Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
- Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
- Add beef and cook, breaking it up as you go, until it all changes from red to brown.
- Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
- Remove and cool slightly.
- Preheat oven to 180°C/350°F.
- Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
- Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
- Sprinkle with cheese, loosely cover with foil.
- Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
- Remove from oven, sprinkle with parsley if using then serve!
Nutrition Facts : Calories 609.06 kcal, Carbohydrate 50.15 g, Protein 42.14 g, Fat 27.64 g, SaturatedFat 11.12 g, Cholesterol 100.42 mg, Sodium 1079.82 mg, Fiber 6.67 g, Sugar 10.93 g, ServingSize 1 serving
GROUND BEEF STUFFED MANICOTTI
The perfect Sunday supper - this Ground Beef Stuffed Manicotti can be made ahead of time to save you from that dinnertime rush. Filled with ground beef and cheese and topped with a homemade sauce, this is a winning pasta dinner!
Provided by Deborah
Categories Main Dish
Time 2h30m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 727 calories, Sugar 9 g, Fat 40 g, SaturatedFat 20 g, UnsaturatedFat 12 g, TransFat 0 g, Carbohydrate 44 g, Fiber 4 g, Protein 50 g, Cholesterol 135 mg
SPINACH & GROUND MEAT MANICOTTI
Make and share this Spinach & Ground Meat Manicotti recipe from Food.com.
Provided by Sunshine Forever
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground meat in skillet and drain.
- Combine spinach, ground meat, ricotta cheese, egg, parmesan cheese and garlic powder.
- Spoon this mixture into manicotti shells and place in 13 x 9 inch dish (sprayed with Pam).
- Pour Emeril's sauce over the stuffed manicotti shells and sprinkle with mozzarella cheese.
- Bake uncovered in preheated 350 oven for 30 minute or until heated through.
BEEF-STUFFED MANICOTTI
Most manicotti recipes are made with cheese. My family has always enjoyed this one, because it's stuffed with meat.
Provided by Jackie 6
Categories Manicotti
Time 1h5m
Yield 7 serving(s)
Number Of Ingredients 10
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.
BEEF STUFFED MANICOTTI
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
Time 55m
Yield 2 servings.
Number Of Ingredients 8
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, Fat 23g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 1264mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 40g protein.
CHEESY BEEF AND SPINACH MANICOTTI
The filling amount should be plenty to stuff 14 shells with maybe a small amount left over --- to remove the bitterness from the spinach, cook firstly according to package directions --- to save time you may cook the ground beef/spinach mixture up to step #4 and refrigerate for up to 2 days. For easier stuffing, warm the mixture in the microwave to just room temperature before adding in the mozzarella cheese and eggs, then proceed with recipe as stated --- ground beef or bulk Italian sausage may be used successfully. This recipe was developed and tested using both on different occasions. I prefer the Italian sausage meat, you could use half of each if desired --- also see my recipe #72308.
Provided by Kittencalrecipezazz
Categories Manicotti
Time 1h40m
Yield 14 serving(s)
Number Of Ingredients 14
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).
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- Add the ground beef to a large saucepan over medium heat. Cook, while breaking up the beef using a spatula, until the beef is browned, about 7 minutes.
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Cuisine AmericanCategory BakedServings 7Total Time 1 hr 15 mins
- Heat a heavy medium skillet over high heat. Add the ground beef, season with salt and pepper. Sauté until the meat browns, drain then add the onion and garlic, cook until translucent, about 5 minutes. Remove from the heat, and cool.
- In a medium bowl, combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, and black pepper.
- Transfer to the piping bag or gallon-size Ziploc bag, with a ½ -inch hole snipped off the corner, and stuff each uncooked manicotti shell with about the mixture.
- Spread 1 cup of the sauce mixture into a greased 13x9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce.
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Cuisine American, ItalianCategory Main CourseServings 4Total Time 45 mins
- Combine cooked ground beef and your favorite jarred spaghetti sauce. Pour half of the sauce into the bottom of a greased 9x13 inch baking dish.
- In a bowl combine: 3/4 cup mozzarella cheese, cottage cheese, Parmesan cheese, parsley, eggs, and onion.
- Pour remaining meat sauce over the top of the stuffed manicotti shells and top with remaining 3/4 cup of mozzarella cheese.
MANICOTTI RECIPE - KITCHEN DREAMING
From kitchendreaming.com
5/5 (1)Total Time 1 hrCategory DinnerCalories 451 per serving
- 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, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
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- Heat a heavy medium skillet over high heat. Add the ground beef, season with salt and pepper. Saute until the meat browns, drain then add the onion and garlic, cook until translucent, about 5 minutes. Remove from the heat, and cool.
- In a medium bowl, combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg, salt and black pepper. Transfer the a piping bag or gallon size ziplock bag, with a 1/2 inch hole snipped off the corner and stuff each uncooked manicotti shell with about generous 1/4 cup each.
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- Place manicotti shells into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak for 30 minutes (you can chop your veggies, make marinara and filling during this time).
- In a Dutch oven or large pot, brown ground beef, sausage and 1/2 onion, over medium heat. Season with salt and pepper then add garlic and cook 30 more seconds. Drain all but 1 tablespoon grease. Transfer to a paper towel lined plate to cool.
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