Cheesy Ground Beef Manicotti
Beef and cheese manicotti stuffed with ground beef and three cheeses, an easy to make cozy and comforting dinner sure to please the whole family.
Servings 6
Ingredients
- olive oil
- 1 medium yellow onion, medium-fine dice about 1 cup
- 2 cloves garlic, minced
- 1 pound ground beef I like ground sirloin
- Kosher salt and freshly ground pepper
- 1 (8-ounce) package manicotti, 14 pasta tubes
- 1 (15-ounce) container whole-milk ricotta
- 3 cups shredded mozzarella, divided
- 1 cup grated Parmesan, divided preferably Parmigiano Reggiano
- 2 tablespoons chopped fresh Italian parsley
- 3 cups marinara sauce store-bought or homemade
- 2 tablespoons butter, cut into pieces
Instructions
- Prepare ground beef mixture. Heat skillet over medium heat with a drizzle of olive oil. Add onion, garlic and ground beef and season with a little salt and pepper. Cook, breaking up ground beef, until onion is translucent and beef is crumbled and browned and cooked through, about 7-8 minutes. Set aside to cool.
- Cook manicotti. Drizzle a little olive oil all over a large baking sheet to prevent sticking. Bring a large pot of salted water to boil and cook pasta tubes until softened but still firm, about 6 minutes. Remove to oiled baking sheet to cool.
- Prepare filling. Combine ricotta, 2 cups of shredded mozzarella cheese, ½ cup grated Parmesan and parsley. Add salt and pepper to taste and mix well. Stir the cooled meat mixture into the cheese mixture and combine well.
- Preheat oven to 350ºDrizzle a couple more teaspoons of olive oil into bottom of 9" by 13" glass baking dish. Spread 1½ cups marinara over bottom of prepared dish. Fill the manicotti tubes with the cheese-meat mixture and arrange the stuffed pasta in one layer in the prepared dish. Spoon the remaining 1½ cups marinara over the top.
- Sprinkle with the remaining 1 cup shredded mozzarella, then the remaining ½ cup of Parmesan and then dot the entire dish with the butter pieces. Bake the manicotti uncovered until heated through and bubbly, about 35 minutes. Let dish rest for 5 minutes or so and serve. Enjoy!
Notes
- I use and prefer whole-milk ricotta, but you can use low fat if desired.
- I also use packaged shredded mozzarella for this dish, it's easier to mix the filling without clumping. So while I generally agree to shred your own cheese because it tastes and melts better, you'll be served well by buying a good quality package of shredded mozzarella.
- Romano cheese is a nice substitute for the Parmesan, if desired.
- Use a small spoon to stuff the tubes or pipe in with a gallon plastic bag with the corner cut off.
- Store bought marinara is my choice and I love Rao's. If you love your awesome homemade marinara than use that!
- Leftover manicotti freezes beautifully. I wrap it tightly and freeze the next day after it's completely cooled and chilled. Reheats are great down the road!