Hearty Cheese and Beef Stuffed Manicotti
Indulge in this delectable Hearty Cheese and Beef Stuffed Manicotti recipe, perfect for family gatherings or a comforting dinner. Tender pasta shells are filled with a savory mixture of ground beef, fresh vegetables, and a creamy blend of ricotta and mozzarella cheese, then topped with a rich tomato sauce and baked to perfection. Whether you're hosting friends or simply treating yourself, this one-dish meal is sure to satisfy.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
manicotti
250 g (1 package (14 shells))
canola oil
1 tablespoon (for sautéing)
onion
1/2 cup (chopped)
green pepper
1/2 cup (diced)
ricotta cheese
1 lb (fresh)
mozzarella cheese
1 cup (grated)
eggs
2 (slightly beaten)
ground beef
1 lb (browned)
salt
1/2 teaspoon
pepper
1/4 teaspoon
parmesan cheese
1/2 cup (grated)
tomato sauce
2 1/2 cups (or your favorite pasta sauce)
oregano
1/2 teaspoon (crushed)
basil
1/4 teaspoon (crushed)
Instructions
1
Bring 4 liters of salted water to a boil in a large pot. Cook half of the manicotti shells for approximately 6 minutes, or until they are just flexible. Carefully remove the shells with a slotted spoon and drain. Repeat with the remaining shells.
2
In a large skillet, heat the canola oil over medium heat. Add the chopped onion and diced green pepper, sautéing until they are tender and fragrant. Remove the vegetables from the pan and set aside.
3
In the same skillet, add the ground beef and cook until browned, breaking it apart with a wooden spoon. Once fully cooked, return the sautéed onions and peppers to the skillet, stirring to combine. Allow this mixture to cool slightly.
4
In a large mixing bowl, combine the ricotta cheese, grated mozzarella cheese, slightly beaten eggs, salt, and pepper. Stir in the beef and vegetable mixture until everything is well combined and creamy.
5
Carefully fill each manicotti shell with the cheese and beef mixture, using a spoon or a piping bag for ease. Arrange the filled shells in a greased 9x13-inch baking dish.
6
In a separate bowl, combine the tomato sauce with the crushed oregano and basil. Pour the seasoned sauce evenly over the stuffed shells, ensuring they are well coated.
7
Sprinkle grated Parmesan cheese on top of the dish. Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the cheese to become slightly browned.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How long should I boil the manicotti shells?
You should boil the manicotti shells for approximately 6 minutes, or until they are just flexible.
What is the first step in preparing the pasta?
Bring 4 liters of salted water to a boil in a large pot and cook half of the shells at a time.
What kind of meat is used in this recipe?
This recipe uses 1 lb of ground beef, which should be browned in a skillet.
Which vegetables are sautéed for the filling?
The filling includes 1/2 cup of chopped onion and 1/2 cup of diced green pepper.
What kind of oil is recommended for sautéing?
The recipe calls for 1 tablespoon of canola oil to sauté the vegetables.
What cheeses are included in the filling mixture?
The filling uses 1 lb of fresh ricotta cheese and 1 cup of grated mozzarella cheese.
How many eggs are needed for the filling?
You will need 2 eggs, slightly beaten, to help bind the cheese and beef mixture.
What is the best way to fill the manicotti shells?
You can use a spoon or a piping bag to carefully fill each shell with the mixture.
What size baking dish is required?
A greased 9x13-inch baking dish is recommended for arranging the stuffed shells.
What seasonings are added to the tomato sauce?
The tomato sauce is seasoned with 1/2 teaspoon of crushed oregano and 1/4 teaspoon of crushed basil.
What cheese is sprinkled on top before baking?
The dish is topped with 1/2 cup of grated Parmesan cheese.
At what temperature should the oven be preheated?
Preheat your oven to 350°F (175°C).
How long does the manicotti bake while covered?
The dish should be covered with aluminum foil and baked for 30 minutes.
Why is the foil removed for the last 10 minutes of baking?
The foil is removed to allow the cheese on top to become slightly browned.
Can I use a different type of pasta sauce?
Yes, you can use 2 1/2 cups of your favorite pasta sauce instead of plain tomato sauce.
How much manicotti does this recipe use?
The recipe uses one 250g package, which typically contains 14 shells.
Should the meat mixture cool before being added to the cheese?
Yes, allow the beef, onion, and pepper mixture to cool slightly before stirring it into the cheese and eggs.
What are the primary flavor tags for this recipe?
The recipe is tagged as Italian, comfort food, and a one-dish meal.
Is it necessary to salt the pasta water?
Yes, the instructions specify using 4 liters of salted water for boiling the shells.
What salt and pepper measurements are used?
The recipe uses 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Can I cook all the shells at once?
The recipe recommends cooking them in two batches to prevent sticking or breaking.
What is the total baking time?
The total baking time is 40 minutes (30 minutes covered and 10 minutes uncovered).
What is the texture of the filling?
The filling is a creamy blend of ricotta, mozzarella, eggs, ground beef, and vegetables.
Is this recipe suitable for a family gathering?
Yes, it is described as a delectable recipe perfect for family gatherings or comforting dinners.
How do I remove the boiled shells from the water?
Carefully remove them using a slotted spoon and drain them.
What type of pepper is used in the sauté?
The recipe specifically calls for a green pepper.
Does the recipe require fresh or dried herbs?
The recipe specifies crushed oregano and crushed basil, which are typically dried.
Is the baking dish supposed to be greased?
Yes, ensure the 9x13-inch baking dish is greased before adding the shells.
What kind of mozzarella should I use?
The recipe calls for 1 cup of grated mozzarella cheese.
How much ricotta cheese is needed?
The recipe requires 1 lb of fresh ricotta cheese.