Baked Beef and Cheese Manicotti (Cannelloni)

Name: Baked Beef and Cheese Manicotti (Cannelloni)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 7 servings
Ingredients: 1 carton; 3/4 pound 93% lean ground beef; 1/4 cup onion; 2 cloves garlic; 2 tablespoons minced fresh parsley; 2 cups shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 large egg; 1/4 teaspoon salt; black pepper; 3 1/2 to 4 cups Pomodoro Fresco sauce; 14 manicotti pasta shells

User Reviews

4.9

132 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
7 servings
Calories
438 kcal
Course
Dinner
Cuisine
American

Baked Beef and Cheese Manicotti (Cannelloni)

Iris Warren

Report

This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!

Share:

I Made This!

99 people made this

Print

27 people printed this

Save this

79 people saved this

Ingredients

Servings

1 carton (15 ounces part skim ricotta cheese)
3/4 pound 93% lean ground beef
1/4 cup onion (chopped)
2 cloves garlic (chopped)
2 tablespoons minced fresh parsley (plus more for garnish)
2 cups shredded part-skim mozzarella cheese (divided*)
1/4 cup grated Parmesan cheese
1 large egg (lightly beaten)
1/4 teaspoon salt
black pepper (to taste)
3 1/2 to 4 cups Pomodoro Fresco sauce (about 1 1/2 jars)
14 manicotti pasta shells (8 ounces (for gluten-free use Jovial)*)

Add to Shopping List

Instructions

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.
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. Cover tight with foil and bake at 375F until pasta is tender, 60 to 65 minutes, until the pasta is tender and cooked. Uncover; sprinkle with remaining cheese and bake covered 3 minutes longer or until cheese is melted.

Notes

*check labels for gluten-free

Nutrition Information

Show Details

Serving 2manicotti Calories 438kcal (22%) Carbohydrates 38g (13%) Protein 36g (72%) Fat 17.5g (27%) Saturated Fat 8g (40%) Cholesterol 94mg (31%) Sodium 760mg (32%) Fiber 4g (16%) Sugar 7g (14%)