This recipe creates a comforting and flavorful Cheesy Beef Manicotti, featuring large pasta tubes filled with a savory beef and cheese mixture, covered in a rich tomato sauce, and baked to bubbly perfection. It’s a classic Italian-American dish perfect for family dinners or special occasions.
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 box (8 ounces) manicotti pasta tubes
- Optional: Additional mozzarella and Parmesan cheese for topping
- Optional: Fresh parsley for garnish
Instructions:
- Prepare the Meat Sauce: In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Add the chopped onion and minced garlic, and cook until softened, about 5-7 minutes. Drain any excess grease.
- Add Sauce and Seasonings: Pour the marinara sauce and diced tomatoes into the skillet. Stir in the oregano, basil, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Cook the Pasta: While the sauce is simmering, cook the manicotti pasta according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- Prepare the Filling: In a large bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, and chopped parsley. Mix well until thoroughly combined.
- Assemble the Manicotti: Preheat oven to 375°F (190°C). Pour a thin layer of meat sauce into the bottom of a 9×13 inch baking dish.
- Fill the Pasta: Using a spoon or piping bag, fill each cooked manicotti tube with the ricotta cheese mixture.
- Arrange in Baking Dish: Place the filled manicotti tubes in the baking dish, seam-side down, over the sauce.
- Top with Sauce and Cheese: Pour the remaining meat sauce over the manicotti, ensuring they are fully covered. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top.
- Bake: Bake for 25-30 minutes, or until the cheese is melted and bubbly and the manicotti is heated through.
- Cool and Serve: Let the manicotti cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Tips and Notes:
- Meat Variations: You can use ground Italian sausage or a combination of ground beef and sausage for the filling.
- Cheese Variations: You can use other cheeses like provolone or fontina in the filling or as a topping.
- Vegetarian Option: For a vegetarian version, omit the ground beef and add sautéed vegetables like mushrooms, spinach, or bell peppers to the sauce.
- Make Ahead: You can assemble the manicotti ahead of time and refrigerate it until ready to bake. Add an extra 5-10 minutes to the baking time if baking from cold.
- Freezing: Manicotti can be frozen before or after baking. Thaw completely before reheating.
- Sauce Consistency: If the sauce is too thick, add a little water or beef broth to thin it out. If it’s too thin, simmer it longer to reduce.