does anyone have a good recipe for beef manicotti?

Answer 1

MEAT FILLING-----
1 pound Lean Ground Beef

1/2 cup Milk

1/4 cup Onion -- Chopped

1 tablespoon Parsley -- Snipped

3 sl Bread -- Torn Up Small

1 teaspoon Salt

1 1/2 cup Mozzarella Cheese -- Shredded

1/4 teaspoon Pepper

1 lg Egg

-----PASTA-----
8 ounce Manicotti Shells -- 1 Pk

-----TOMATO SAUCE-----
4 ounce Mushroom Stems & Pieces

1 tablespoon Italian Seasoning

15 ounce Tomato Sauce

1/2 teaspoon Sugar

12 ounce Tomato Paste

1/2 teaspoon Salt

1/4 cup Onion -- Chopped

1/8 teaspoon Pepper

1 Clove Garlic -- Minced

1/3 cup Parmesan Cheese -- Grated

4 cup Water


Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells, packing the filling into both ends. Place the shells in an ungreased baking pan, 13x9". Heat the oven to 375~. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake until the shells are tender, 1-1/2 to 1-3/4 hours. Sprinkle with the cheese and cool 5-10 minutes before serving

Answer 2

Ricotta Manicotti with Tomato Sauce:

Serves 6; Prep time: 45 minutes; Total time: 1 hour 15 minutes
Our version of this beloved Italian-American dish is straightforward and delicious. Freeze any remaining sauce, and use within the next two months.


Coarse salt and ground pepper

1 package (8 ounces) manicotti, cooked, drained, and cooled

2 containers (15 ounces each) part-skim ricotta cheese

2 large eggs, lightly beaten

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 1/2 cups shredded Parmesan cheese

1 ounce dried mushrooms, such as shiitake (optional), soaked and drained (see note below), and finely chopped

4 cups Basic Tomato Sauce

1. Cook pasta, drain, and cool. Meanwhile, preheat oven to 375°. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.

2. Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).

3. Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.

Per serving: 490 calories; 20.6 grams fat; 32.5 grams protein; 44.5 grams carbohydrates; 3.1 grams fiber

Note: To soak dried mushrooms, cover with warm water and soak 20 minutes or until soft. Lift from liquid, rinse under cool water, pat dry.