Italian Beef and Cheese Manicotti
"This recipe comes from Giada De Laurentiis as featured on a segment on the Today Show, Sept. 20, 2006. Fairly easy to make and great to eat, I hope you love it!"
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1⁄2 lb ground beef
- 1⁄2 cup finely chopped onion (from 1 onion)
- 1 (15 ounce) container whole milk ricotta cheese
- 1 1⁄2 cups shredded mozzarella cheese
- 1⁄2 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons salt, plus more to taste
- 1 teaspoon fresh ground black pepper, plus more to taste
- 3 teaspoons olive oil
- 12 pieces manicotti (from one 8-ounce box)
- 1 1⁄2 cups marinara sauce (see below for recipe)
- 1 tablespoon butter, cut into pieces
directions
- Heat a medium-size, heavy skillet over a medium flame. Add the ground beef and onion and sauté until the meat brown and the onion is translucent, about 5 minutes. Remove from the heat, and let cool slightly.
- Meanwhile, in a medium bowl, mix the ricotta, 1 cup of the mozzarella cheese, ¼ cup of the Parmesan cheese, the parsley, garlic, salt, and pepper. Stir in the meat mixture and set aside.
- Brush 1 teaspoon of the olive oil over a large baking sheet. Bring a large pot of salted water to a boil. Working in batches, add the manicotti and cook until softened but still firm to the bite, about 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the prepared baking sheet and let cool.
- Preheat the oven to 350°F
- Brush the remaining 2 teaspoons of oil over a 13x9x2-inch glass baking dish.
- Spoon ½ cup of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture, and arrange the stuffed pasta in a single layer in the prepared dish. Spoon the remaining cup of sauce over the manicotti. Sprinkle the remaining ½ cup of Parmesan cheese over the manicotti. Dot the top with the butter pieces. (The manicotti can be prepared up to this point 8 hours ahead. Cover and refrigerate.
- Bake the manicotti uncovered until it is heated through and the sauce bubbles on the bottom of the dish, about 35 minutes. Let the manicotti stand for 5 minutes and serve.
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Reviews
-
Good partial recipe. Where is the recipe for the marinara sausce? I made my own sauce, about 2 1/2 cups, and had to bake for almost an hour for the sauce to bubble. Good flavor, but not "italiany enough". Will add more Italian seasonings next time, raise baking tempurature to 375, and bake for 45 mins. -
excellent repeat recipe in my house 5 stars all the way -
This is essentially the recipe I use from the same source. Sounds like she was making a little smaller dish on the Today show! It is sooo good and not very difficult once you get the knack of filling the manicotti! The house smells wonderful while it is cooking. Thanks for posting this recipe.
RECIPE SUBMITTED BY
Hello! Rita L. is the reason I'm finally filling this out. I enjoy cooking and baking and think this is the BEST cooking site out there! I don't cook all of the time and need to stop eating out and cook at home more often!
I am not a good bread baker (that's my sister!) and hope to learn to use yeast effectively (ha!) at some point. I have a great Jewish holiday cookbook I would love to make something out of but I'm a bit too intimidated by it right now. I LOVE bubka (sp?) and want to make it but I'm just not there yet.
I do appreciate everyone's sense of community and sharing on this site- it's amazing how many good people there are in the world!
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