Ground Beef and Ricotta Manicotti Recipe

Ground Beef and Ricotta Manicotti

Ground Beef and Ricotta Manicotti Ingredients (8 Servings)

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 1/4 lbs. extra lean ground round
• 24 manicotti shells
• 1 1/2 lbs. ricotta cheese
• 2 large eggs
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 1 32 oz. can Italian plum tomatoes
• 1/4 cup fresh basil, chopped
• 3/4 lb. mozzarella cheese, thinly sliced
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

• Preheat the oven to 350 degrees.
• In a large, deep skillet, heat 2 tablespoons olive oil over medium heat.
• Add the chopped onion and half of the minced garlic and cook until translucent, about 6 minutes.
• Push the onion to the sides of the pan and increase the heat to medium-high.
• Add the ground round and cook until it is browned; about 15 minutes.
• Remove the skillet from the heat and let it cool.
• In a large pot of boiling salted water, cook the manicotti for 6 minutes.
• Drain the manicotti and rinse it with cold water to stop the cooking.
• Spread the cooked manicotti on a paper-towel-lined baking sheet and let cool.
• When the pasta cools, split the tubes open lengthwise.
• In a large bowl, combine the ricotta, eggs, 1/4 cup Parmesan cheese, parsley, salt, and pepper. Fold in the meat mixture.
• Puree the tomatoes in a blender until smooth.
• In a medium-sized skillet, cook the remaining garlic in 1 tablespoon olive oil over medium heat until it is soft, about 2 minutes.
• Add the pureed tomatoes, basil, and the remaining Parmesan cheese and let it simmer for 5 minutes.
• Spread half of the sauce on the bottom of a rimmed baking sheet.
• Stuff each pasta shell with 3 tablespoons of the meat-and-cheese mixture, and slightly overlap the edges of the pasta to enclose the stuffing.
• Place the manicotti seam side down on the sauce and top with the remaining tomato sauce and the sliced mozzarella.
• Bake the manicotti for 25 minutes.
• Let it cool before plating and serving.
• Top with Parmesan cheese if desired.

Auguriamo un buon pranzo!