Indulge in a culinary journey with our delectable Beef and Mushroom Manicotti, a symphony of flavors that will tantalize your taste buds. Picture tender manicotti shells brimming with a savory filling of ground beef, succulent mushrooms, and a medley of aromatic herbs, all enveloped in a velvety tomato sauce and topped with a blanket of melted cheese. This classic Italian dish is a true masterpiece, combining hearty comfort with gourmet appeal.
In addition to the Beef and Mushroom Manicotti, our article unveils a treasure trove of other tempting recipes. Dive into the creamy depths of our Four Cheese Manicotti, a vegetarian's paradise bursting with mozzarella, ricotta, Parmesan, and cheddar. For a tangy twist, try our Spinach and Artichoke Manicotti, where fresh spinach and artichoke hearts unite in a creamy embrace, encased in delicate pasta.
Our culinary adventure continues with the hearty Sausage and Ricotta Manicotti, a meat lover's delight where savory sausage and creamy ricotta join forces in a delightful filling. And for those with a penchant for seafood, our Shrimp and Crab Manicotti beckons with its succulent shrimp and crab enveloped in a luscious seafood sauce.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can navigate the culinary landscape with confidence. Whether you're a seasoned chef or just starting your kitchen escapades, our Beef and Mushroom Manicotti and its accompanying recipes promise an unforgettable dining experience. So gather your ingredients, ignite your culinary passion, and embark on a journey where taste buds rejoice and memories are made.
BEEF AND CHEESE MANICOTTI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
- Brush 1 teaspoon 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.
- Meanwhile, 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.
- Preheat the oven to 350 degrees F.
- Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch 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.
- 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. 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 5 minutes and serve.
MUSHROOM MANICOTTI
Planning an elegant dinner for two? With little work, you can prepare these cheese-filled pasta shells topped with a rich, creamy sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Cook and drain manicotti shells as directed on package.
- In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
- In small bowl, mix cream cheese, feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.
- Pour half of sauce unto ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 625, Carbohydrate 40 g, Cholesterol 150 mg, Fat 7, Fiber 2 g, Protein 17 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 760 mg
MANICOTTI WITH ITALIAN SAUSAGE
Provided by Valerie Bertinelli
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
- Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
- For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
- Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.
FRESH SPINACH AND MUSHROOM MANICOTTI
So tasty and delicious. Wonderful blend of flavors. Serve with a nice salad and Italian garlic bread and it's "Oh so Delicious"!
Provided by KGCOOK
Categories Manicotti
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook manicotti according to package directions and drain.
- Rinse with cold water, drain and set aside.
- Sauté mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes.
- Add spinach and saute 5 more minutes.
- Remove skillet from heat.
- Drain any fat off the spinach and garlic.
- Stir together eggs, ricotta cheese, basil and salt in a large bowl add mushroom mixture stirring until blended.
- Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish.
- Squeeze or spoon spinach mixture into shells.
- Arrange stuffed shells in dish.
- Pour remaining marinara sauce over the top evenly over shells.
- Sprinkle with parmesan cheese.
- Bake covered at 350°F for 30 minutes.
- Uncover and bake for 10 more minutes.
Nutrition Facts : Calories 485, Fat 22.2, SaturatedFat 9.3, Cholesterol 115.5, Sodium 1280, Carbohydrate 48.7, Fiber 2.9, Sugar 13.7, Protein 23.1
CHEESE AND MUSHROOM MANICOTTI
I love mushrooms! And if I can combine them with cheese (my other passion) and pasta than it can't get any better. You can use Asiago cheese instead of cheddar, which goes great with mushroom as well. This recipe does not require pre-cooking the pasta.
Provided by Asha1126
Categories One Dish Meal
Time 1h25m
Yield 2 manicotti shells, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- In a large bowl combine 1 cup of the Mozzarella with all of the Cheddar cheese, mushrooms, olives, onion, bread crumbs, egg, milk, parsley, and pepper until mixed well. Set aside.
- Combine spaghetti sauce and water and pour half the sauce into a shallow 3 quart casserole or baking dish.
- Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
- Bake, covered, in a 375F degree oven for about 1 hour. Remove cover and sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted.
- Serve with Parmesan cheese, your favorite garlic bread and side salad.
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti in boiling water until done. Drain, and rinse with cold water.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
- Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
- Bake 45 minutes, or until bubbly.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
MEATY MANICOTTI
This simple dish has been very popular at family gatherings and potlucks. You can assemble it ahead of time. -Lori Thompson, New London, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Cool for 10 minutes., Drain shells and rinse in cold water. Stir the mozzarella cheese, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a greased 13x9-in. baking dish. , Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 507 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1265mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.
MEAT FILLED MANICOTTI
This is a tasty and filling dish that can be nicely paired with a green salad if desired.
Provided by teppij
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 667.9 calories, Carbohydrate 50.5 g, Cholesterol 103.5 mg, Fat 33.3 g, Fiber 5.2 g, Protein 40.1 g, SaturatedFat 15.2 g, Sodium 1248.7 mg, Sugar 15.1 g
Tips:
- Choose the right beef: For the best flavor, use a chuck roast or short rib. These cuts are well-marbled and will cook up tender and flavorful.
- Brown the beef well: Browning the beef before simmering it will help to develop its flavor.
- Use a variety of mushrooms: Different types of mushrooms will add different flavors to the dish. Try using a combination of cremini, shiitake, and oyster mushrooms.
- Don't overcook the manicotti: The manicotti should be cooked until al dente, or slightly firm to the bite.
- Serve with your favorite sauce: Beef and mushroom manicotti can be served with a variety of sauces, such as tomato sauce, Alfredo sauce, or pesto.
Conclusion:
Beef and mushroom manicotti is a delicious and satisfying dish that is perfect for a special occasion. With its tender beef, flavorful mushrooms, and creamy cheese filling, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give beef and mushroom manicotti a try!
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