A delicious dinner of Manicotti is always a hit! Each shell is stuffed with a cheesy ground beef mixture then topped with sauce and more cheese!
- 1 Tablespoon olive oil
- 1 pound ground beef
- ½ cup onion finely chopped
- 2 teaspoons minced garlic
- 15 ounce carton ricotta cheese
- 1 cup grated Mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon fresh parsley
- 1 eggs beaten
- 12 manicotti shells
- 2 ½ c. spaghetti sauce
- 1 ½ cup shredded mozzarella cheese
- 2 Tablespoons chopped parsley optional garnish
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.
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.
Refrigerator: You can assemble the manicotti a day in advance. Cover the pan with foil and keep it in the fridge until you’re ready to bake it. Let it sit out at room temperature for 30 minutes before baking it.
Freezer: You can also freeze it! Assemble the dish as instructed and then cover the pan tightly with plastic wrap and a layer of foil. Freeze it for up to a month. For best results, allow it to thaw before baking it.
What do you serve with manicotti?
It’s great with crusty bread, breadsticks, or garlic bread on the side. Or pair it with green salad or cooked veggies like broccoli, asparagus, or green beans. A homemade tiramisu is great for dessert!
How long does it keep?
Leftover baked manicotti will keep for up to three days in the refrigerator.
Calories: 643kcal | Carbohydrates: 35g | Protein: 42g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1448mg | Potassium: 787mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1339IU | Vitamin C: 11mg | Calcium: 518mg | Iron: 4mg