Italian Beef and Cheese Manicotti
55 minutes


4 tsp Olive oil
1 Medium onion, chopped
1 lbs Ground beef
14 (8oz pkg) Manicotti
1 (15oz pkg) Whole milk ricotta
3 cups Mozzarella, shredded
1 cup Parmesan, grated
2 T Italian parsley leaves, chopped
2 Garlic cloves, minced
3 cups Marinara sauce
2 T Butter, cut into pieces
Manicotti pasta stuffed with a beef and ricotta mixture and baked in a red marinara sauce.


  1. Heat a heavy medium skillet over medium heat. Add 1 tsp of the olive oil, onion and ground beef. Saute until the meat browns and the onions are translucent, about 5 minutes. Remove from the heat, and let it sit.
  2. Brush 1 tsp of oil over a large baking sheet. Cook the manicotti in a large pot of boiling, salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
  3. Combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
  4. Preheat the oven to 350 degrees fahrenheit.
  5. Brush the remaining 2 tsp of oil over a 13" x 9" x 2" glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
  6. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces.
  7. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand for 5 minutes, then serve.