Beef Manicotti Recipe
This Manicotti dish is filling and can be considered a meal in itself. You can prepeare this as a special dinner treat for your family. Try this fantastic Manicotti recipe!
Ingredients
8 manicotti shells
1 pound ground beef
2, 6-ounce cans tomato paste
1/2 cup chopped onion
3/4 cup snipped parsley
1 tablespoon dried basil, crushed
1, 1/2 teaspoons salt
1 large clove garlic, minced
2 cups water
2 beaten eggs
3 cups ricotta or cream-style cottage cheese, drained (24 ounces)
3/4 cup grated Romano or Parmesan cheese
1/4 teaspoon salt
Directions
Cook manicotti shells in boiling salted water till just tender, 15 to 20 minutes; drain.
Rinse shells in cold water.
Meanwhile, in a 3 quart saucepan brown meat lightly.
Drain off excess fat.
Stir in tomato paste, onion, half of the parsley, the basil, the 1 1/4 teaspoons salt, garlic, and dash pepper.
Add the 2 cups water;mix well.
Simmer, uncovered, for 15 minutes, stirring occasionally.
In bowl combine eggs, ricotta or cottage cheese, 1/2 cup of the Romano or Parmesan cheese, remaining parsley, the 1/4 teaspoon salt, and dash pepper.
Stuff cooked manicotti shells with cheese mixture, using a small spoon (or slit shells lengthwise with scissors and open to fill).
Pour half of the tomato meat sauce into a 12x7 1/2x2-inch baking dish.
Arrange stuffed manicotti in dish; top with re- maining sauce.
Sprinkle with the remaining 1/4 cup Romano cheese.
Bake, uncovered, at 350° for 40 to 45 minutes.
Let stand 10 minutes before serving.
Rinse shells in cold water.
Meanwhile, in a 3 quart saucepan brown meat lightly.
Drain off excess fat.
Stir in tomato paste, onion, half of the parsley, the basil, the 1 1/4 teaspoons salt, garlic, and dash pepper.
Add the 2 cups water;mix well.
Simmer, uncovered, for 15 minutes, stirring occasionally.
In bowl combine eggs, ricotta or cottage cheese, 1/2 cup of the Romano or Parmesan cheese, remaining parsley, the 1/4 teaspoon salt, and dash pepper.
Stuff cooked manicotti shells with cheese mixture, using a small spoon (or slit shells lengthwise with scissors and open to fill).
Pour half of the tomato meat sauce into a 12x7 1/2x2-inch baking dish.
Arrange stuffed manicotti in dish; top with re- maining sauce.
Sprinkle with the remaining 1/4 cup Romano cheese.
Bake, uncovered, at 350° for 40 to 45 minutes.
Let stand 10 minutes before serving.
