Ground Beef Manicotti With Fresh Vegetables Food

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 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.

THE BEST ITALIAN MANICOTTI

Steps:

• Ina large skillet, brown ground beef, then add garlic and onion, reduce heat to low, and simmer for 10 minutes and drain.
• Add tomatoes, and the tomato liquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper and stir to mix well.
• Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
• In a seperate bowl, stir together well drained spinach, half the parmesan, cottage cheese, nutmeg, and pepper.
• In a sprayed 9x13 inch baking dish, spoon 1/3 of the beef sauce evenly over bottom of dish.
• Fill manicotti shells with spinach mixture and place on beef layer in baking dish.
• Repeat until all spinach mixture has been used in manicotti shells.
• Pour remaining beef sauce evenly over manicotti shells to cover.
• Sprinkle remaining parmesan cheese over top.
• Cover and bake at 325 degrees for 1 hour and 30 minutes or until shells are tender.

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.

MANICOTTI

Steps:

• In a skillet, cook ground beef, onion, green pepper, salt and pepper until vegetables are tender; drain. Stir in parsley, mushrooms, egg, milk and bread crumbs; mix well. , Stuff filling into manicotti shells. Pour two cups of spaghetti sauce into a greased 13x9-in. baking dish. Place shells on sauce; top with remaining sauce. , Cover and bake at 350° for 25-30 minutes. Uncover and sprinkle with cheese. Return to oven for 5 minutes or until cheese is melted.