Manicotti
User Reviews
5
Manicotti
Description
Manicotti features pasta tubes filled with a blend of cooked ground beef, ricotta, mozzarella, Parmesan, and seasonings including garlic, onion, and fresh parsley. The cooking begins by sautéing beef and aromatics until tender, then mixing with the cheeses and beaten egg to bind the filling. The pasta shells are cooked al dente, rinsed to cool, then carefully filled using a piping bag or plastic bag with the corner cut off. A baking dish is coated with sauce, the stuffed shells arranged inside, covered with more sauce and shredded mozzarella, then baked at 350°F until hot and bubbly.
The result combines the tender pasta shells with a moist, cheesy meat filling, layered with browned melted cheese and rich tomato sauce. This comforting dish is typically served as a main course and pairs well with crusty bread or a green salad for added texture contrast. The seasonings and cheese provide a balanced savory flavor supporting the beef's richness.
Manicotti can be assembled a day ahead and refrigerated until baking, making it useful for planning meals in advance. It also freezes well for up to a month when wrapped properly. Leftovers store well in the refrigerator for about three days and can be reheated for subsequent meals. These storage options make it practical for batch cooking and meal prep.
Ingredients
Filling
- 1 Tablespoon olive oil
- 1 pound ground beef
- ½ cup onion finely chopped
- 2 teaspoons garlic minced
- 15 ounce ricotta cheese carton
- 1 cup mozzarella cheese grated
- ½ cup Parmesan Cheese grated
- 1 teaspoon salt
- ¼ teaspoon black pepper ground
- 1 Tablespoon parsley fresh
- 1 egg beaten
Assembly
- 12 manicotti pasta shells
- 2 ½ c. spaghetti sauce
- 1 ½ cup mozzarella cheese shredded
- 2 Tablespoons parsley optional garnish, chopped
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray. Set aside
- In a large skillet, heat the olive oil over medium heat .Add the ground beef to the skillet and cook for 4-5 minutes breaking up the meat into smaller pieces.
- Add onions to the skillet and cook for an additional 4-5 minutes or until the onions are softened and ground beef is cooked through.
- Add the minced garlic to the skillet and cook for 30 seconds. Remove skillet from heat and drain off grease.
- In a large mixing bowl combine the ricotta cheese, Mozzarella cheese, Parmesan cheese, salt, pepper, parsley and eggs. Add ground beef and stir to combine.
Assembly
- Cook the manicotti shells according to package directions to al dente. Drain water off and rinse in lukewarm water so you can handle them.
- Spread 1 cup of spaghetti sauce over the bottom of the prepared pan.
- Fill a piping bag or ziploc gallon sized bag with cheese filling. If using a ziploc bag, snip off one corner.
- Pipe the filling into each manicotti noodle then place the filled noodle in the prepared pan. Repeat until all noodles are filled, arranged in a single layer in the pan. You can also carefully spoon the mixture into the noodles if you prefer.
- Pour the remaining sauce on top of the filled noodles. Cover with aluminum foil and bake in a preheated oven for 20 minutes.
- Uncover the baking dish, sprinkle Mozzarella cheese over the top, then bake for an additional 10-15 minutes or until the cheese is melted and browned. Let stand for 5 minutes.
- Sprinkle with chopped parsley if desired. Serve.
Notes
- You can prepare and assemble manicotti a day before baking; let it rest at room temperature for 30 minutes prior to cooking.
- Manicotti freezes well when tightly wrapped; thaw before baking for best results.
- Serve with crusty bread or a green vegetable side to complement the rich filling.
- Leftover manicotti keeps up to three days refrigerated and reheats well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 35g | 12% |
| Protein | 42g | 84% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 1448mg | 60% |
| Potassium | 787mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1339IU | 27% |
| Vitamin C | 11mg | 12% |
| Calcium | 518mg | 52% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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