Baked Beef and Cheese Manicotti (Cannelloni)
User Reviews
4.9
Baked Beef and Cheese Manicotti (Cannelloni)
Description
This recipe begins by cooking lean ground beef in a skillet, seasoning with salt and pepper, and browning it well. Chopped onion and garlic are cooked alongside to add sweetness and aroma. After cooling, the beef mixture is blended with ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, and seasoning to create a rich filling.
Uncooked manicotti shells are stuffed with this filling using a piping bag to ease the process. The baking dish is topped with a layer of pomodoro tomato sauce before arranging the filled shells in a single layer. Additional sauce covers the shells, which are then covered with foil and baked until pasta is tender, about an hour. After uncovering, the pasta is sprinkled with remaining mozzarella and baked briefly to melt the cheese.
This dish combines the comforting textures of creamy cheese filling, seasoned beef, and soft pasta, all enveloped in bright tomato sauce. Garnishing with extra parsley adds freshness to the rich flavors.
Ingredients
- 1 carton (15 ounces part skim ricotta cheese)
- 3/4 pound ground beef 93% lean
- 1/4 cup onion (chopped)
- 2 cloves garlic (chopped)
- 2 tablespoons parsley plus more for garnish, fresh, minced
- 2 cups mozzarella cheese divided, shredded, part-skim
- 1/4 cup Parmesan Cheese grated
- 1 egg lightly beaten, large
- 1/4 teaspoon salt
- black pepper (to taste)
- 3 1/2 to 4 cups pomodoro sauce about 1 1/2 jars, brand Fresco
- 14 manicotti pasta shells (8 ounces (for gluten-free use Jovial)*)
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
- For gluten-free preparation, use gluten-free pasta shells and verify all ingredients' labels for gluten-free certification.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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