Stuffed Manicotti with Beef
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Prep Time
20 mins
-
Cook Time
2 hrs 20 mins
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Total Time
2 hrs 40 mins
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Servings
6 servings
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Calories
600 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Manicotti with Beef
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Now this is Sunday dinner! This Stuffed Manicotti with Beef has a slow cooked beef mixture that is combined with ham and cheese and stuffed in manicotti pasta. And if you make the sauce ahead of time, you can make this an easy weeknight dinner!
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Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 carrot finely diced
- 1 medium onion finely diced
- 1 rib celery finely diced
- 1 clove garlic minced
- 1 pound ground beef
- 3 tablespoons tomato paste
- 1 cup milk
- 1 cup beef stock
- salt and pepper
- 1 8 oz package manicotti
- 1/2 cup grated parmesan or pecorino romano plus more for topping
- 3 eggs lightly beaten
- 1 cup ricotta cheese
- 1/2 cup ham cut into 1/4” cubes
- 1/2 cup flat-leaf parsley chopped
- 2 cups marinara sauce
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Instructions
- In a large, heavy saucepan or a dutch oven, heat the olive oil and the butter over medium heat. Add the carrot, onion and celery and cook until translucent, 5-7 minutes. Add the garlic and cook until fragrant, another 30-45 seconds. Add the ground beef and brown, breaking it up as it cooks, until cooked through, about 10 minutes.
- Stir in the tomato paste and let it cook for a minute or two. Add in the milk and beef stock. Bring the mixture to a bubble, then turn the heat down to medium-low and let it simmer for 1 to 1 1/2 hours, until thick. Add salt and pepper to taste, then remove from the heat and allow it to slightly cool.
- Preheat the oven to 400ºF. Bring a large pot of water to a boil then salt generously. Add the manicotti and cook according to the package directions. Drain and reserve.
- In a large bowl, combine the cooled ragu, 1/2 cup grated Parmesan, eggs, ricotta, ham and parsley and mix well. Season with salt and pepper. Transfer the mixture to a large ziplock bag.
- Spray a 9x13” baking dish with nonstick cooking spray. Spread 1/2 cup of the marinara in the bottom of the dish.
- Cut the corner off of the ziplock bag and fill each of the manicotti shells with the filling, setting them in the dish as they are filled. Pour the remaining marinara over the shells and top with additional Parmesan cheese. Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and the sauce is hot and bubbling.
Notes
- adapted from The Rachael Ray Show
- adapted from The Rachael Ray Show
- Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition Information
Show Details
Serving
1serving
Calories
600kcal
(30%)
Carbohydrates
42g
(14%)
Protein
35g
(70%)
Fat
33g
(51%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
9g
Trans Fat
0g
Cholesterol
180mg
(60%)
Sodium
401mg
(17%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 600kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 35g | 70% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 0g | 0% |
| Cholesterol | 180mg | 60% |
| Sodium | 401mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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