Beef & Cheese Manicotti
Authentic Italian Beef Manicotti recipe that everyone loves. Pasta shells stuffed with beef and cheese lovingly surrounded by a rich homemade sauce.
Yield
4 servingsPrep
25 minCook
105 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat filling | |||
| 1 | pound |
ground beef, lean
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | tablespoon |
parsley leaves
snipped |
|
| 3 | slices |
bread
torn up small |
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cup |
mozzarella cheese
shredded |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | large |
eggs
|
|
| Pasta | |||
| 8 | ounce |
pasta, manicotti shells
|
*
|
| Tomato sauce | |||
| 4 | ounce |
mushrooms, canned
and pieces |
|
| 1 | tablespoon |
italian seasoning
|
*
|
| 15 | ounce |
tomato sauce
|
|
| ½ | teaspoon |
sugar
|
|
| 12 | ounce |
tomato paste
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
onions
chopped |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | clove |
garlic
minced |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 4 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat filling | |||
| 453.6 | g |
ground beef, lean
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
onions
chopped |
|
| 15 | ml |
parsley leaves
snipped |
|
| 3 | slices |
bread
torn up small |
|
| 5 | ml |
salt
|
|
| 355 | ml |
mozzarella cheese
shredded |
*
|
| 1.3 | ml |
black pepper
|
|
| 1 | large |
eggs
|
|
| Pasta | |||
| 231.2 | ml/g |
pasta, manicotti shells
|
*
|
| Tomato sauce | |||
| 115.6 | ml/g |
mushrooms, canned
and pieces |
|
| 15 | ml |
italian seasoning
|
*
|
| 433.5 | ml/g |
tomato sauce
|
|
| 2.5 | ml |
sugar
|
|
| 346.8 | ml/g |
tomato paste
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
onions
chopped |
|
| 0.6 | ml |
black pepper
|
|
| 1 | clove |
garlic
minced |
|
| 79 | ml |
Parmesan cheese
grated |
|
| 946 | ml |
water
|
|
Directions
Cook and stir the ground beef and the first ¼ cup of onion in a large skillet until the meat is beginning to brown. Drain any accumulated or 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, arranging the packed shells in an ungreased 13 x 9 inch baking dish .
Heat the oven to 375℉ (190℃).
In a large pot, heat the undrained mushrooms and the remaining ingredients for the tomato sauce except for 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, 1½ to 1¾ hours.
Sprinkle with the cheese and cool 5 to 10 minutes before serving.
