Beefy Manicotti Recipes

BEEF STUFFED MANICOTTI

Steps:

• Cook manicotti according to package directions; drain. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add 1/2 cup cheese; stir until melted., Stuff half meat mixture into manicotti shells; arrange in a greased 8-in. square baking dish. Spoon remaining meat mixture over shells. , Bake, uncovered, at 325° for 20 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until heated through and cheese is melted.

MEAT FILLED MANICOTTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
• Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
• Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.

BEEF-STUFFED MANICOTTI

Steps:

• Brown ground beef & drain.
• Cook manicotti using package directions.
• Do not drain. Run cold water over it until water in pan is cold; leave manicotti in water until needed.
• Meanwhile, combine ground beef, egg, mozzarella, bread, milk, salt & pepper. Stuff each manicotti shell. Place in greased 13x9x2" baking pan. Pour spaghetti sauce over top, cover with foil & bake in 350 degree oven for 50 minutes. (1 hour if made ahead & chilled.).
• Pass grated parmesan cheese when serving.

BEEF & CHEESE MANICOTTI

Steps:

• Preheat oven to 350 degrees F.
• Cook the manicotti in a large pot of boiling salted water until slightly softened, but still firm if eaten. Be careful not to let them get too soft or it makes stuffing them very difficult.
• Heat a large pan over medium heat.
• Saute the ground beef and onion in olive oil.
• Remove from the heat and let cool.
• Brush a small amount of oil over a large baking sheet and Place the firmly cooked manicotti on it to cool.
• Meanwhile combine the ricotta, 1 1/2-2 cups of mozzarella cheese, 1/2 cup of Parmesan.
• Add the minced garlic, salt & pepper to taste, and mix.
• Stir the cooled meat mixture with the cheese mixture.
• Brush another small amount of oil over a 13 by 9 glass baking dish.
• Spoon 1 1/2 cups of the spaghetti sauce over the bottom of the prepared dish.
• Fill the manicotti with the cheese and meat mixture, being careful not to break the noodles.
• Arrange the stuffed pasta in a single layer in the dish and spoon the remaining sauce over the manicotti.
• Sprinkle the rest of the mozzarella and the parmesan cheese over the pasta.
• Place the small butter pieces all over the dish.
• Bake the stuffed manicotti uncovered until heated through. The sauce will bubble on the sides of the dish, takes around 35 minutes.
• Let the manicotti stand for about 5 minutes.
• Serve.

CHEESY GROUND BEEF MANICOTTI

Steps:

• Cook and drain manicotti as directed on package using minimum cooking time (cooking for the minimum time helps prevent the shells from tearing while filling).
• Meanwhile, in 10-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce.
• Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
• Squeeze thawed spinach to drain; spread on paper towels and pat dry. In medium bowl, mix spinach, cottage cheese, mushrooms, 1/3 cup Parmesan cheese, the nutmeg and pepper.
• In baking dish, spread 1 cup of the beef mixture. Fill manicotti shells with spinach mixture. Place shells on beef mixture in dish. Pour remaining beef mixture evenly over shells, covering shells completely. Sprinkle with mozzarella cheese and 2 tablespoons Parmesan cheese.
• Cover and bake 30 minutes. Uncover and bake 20 to 25 minutes longer or until hot and bubbly.

BEEFY CREPES MANICOTTI

Steps:

• Heat oil over medium heat and add celery and carrot. Cook, stirring occasionally, until softened, about 5 minutes. Add ground beef and salt and cook until no longer pink, about 10 minutes. Add tomatoes and marinara sauce and bring to a boil. Reduce to medium low and cook until thickened, about 45 minutes.
• Preheat oven to 350. Combine ricotta, 1 1/2 cups cheese, egg, parsley and rosemary. Divide filling among crepes, using 1/3 cup for each, covering 1/4 of crepe about 1 inch from end. Roll up from filling end.
• Spread 1/3 of sauce in a 12" x 9" baking dish. Top with 4 crepes, seam-side down. Top with 1/3 of sauce, then remaining crepes, sauce and 1/2 cup cheese. Cover with foil and bake until hot and bubbly, about 30 minutes.

BEEFY MANICOTTI

Steps:

• Crumble ground beef in skillet and brown gradually over medium heat. Drain and add to 1 jar of spaghetti sauce and set aside.
• Place manicotti noodles in large stockpot of boiling water. Boil until tender and remove from hot water and gently place into cold water until firm. Dry noodles on paper towel. Combine ricotta, 4 cups of mozzarella and basil in large bowl.
• Add 2 cups of spaghetti sauce to the bottom of 9x12 baking dish. To make filling shells easier, just split up the side, fill with cheese mixture, close and lay split side on bottom of pan. Continue until all shells are filled. Top with spaghetti sauce with ground beef until all shells are thoroughly covered. Sprinkle with parmesan cheese.
• Place in preheated 350 degrees F oven for approximately 10 minutes. Remove from oven and cover with 2 cups Kraft Shredded Mozzarella Cheese and return to oven. Bake for 15 minutes more, or until mozzarella is nicely golden brown.