Best 4 Beef Stuffed Manicotti Recipes

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Indulge in a culinary journey with our delectable Beef Stuffed Manicotti, a symphony of flavors and textures that will tantalize your taste buds. This classic Italian dish features tender manicotti shells generously filled with a savory combination of ground beef, ricotta cheese, spinach, and a blend of aromatic herbs and spices. Bathed in a rich and flavorful tomato sauce, each bite is a harmonious dance of savory and tangy notes. Accompanying this main course are two equally enticing recipes: a refreshing Caesar Salad with a zesty dressing, crisp romaine lettuce, and Parmesan cheese, and a classic Italian Bread that perfectly soaks up the delectable sauce. Prepare to be captivated as you embark on this culinary adventure, where every bite tells a story of Italian culinary excellence.

Let's cook with our recipes!

BEEF STUFFED MANICOTTI



Beef Stuffed Manicotti image

When I bought a 25-year-old cookbook at an auction, I found this gem inside. I think you'll make it again and again, as I do.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 8

4 uncooked manicotti shells
1/2 pound ground beef
1 small onion, finely chopped
1/2 medium green pepper, finely chopped
1 can (15 ounces) tomato sauce
1 to 1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 cup shredded mozzarella cheese, divided

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.

Nutrition Facts : Calories 533 calories, Fat 23g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 1264mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 40g protein.

BEEF-STUFFED MANICOTTI



Beef-Stuffed Manicotti image

Most manicotti recipes are made with cheese. My family has always enjoyed this one, because it's stuffed with meat.

Provided by Jackie 6

Categories     Manicotti

Time 1h5m

Yield 7 serving(s)

Number Of Ingredients 10

1 (8 ounce) package manicotti
1 lb extra lean ground beef
1 egg, beaten
8 ounces grated part-skim mozzarella cheese
3 slices bread, cubed
3/4 cup 1% low-fat milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (26 ounce) jar meatless spaghetti sauce
grated parmesan cheese

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.

SPINACH, PESTO, AND BEEF STUFFED MANICOTTI



Spinach, Pesto, and Beef Stuffed Manicotti image

I love stuffed Manicotti. The more I can stuff in it, the better! I love cheese too and this has 4 cheeses! This recipe has a different take on the usual, with marinara sauce and pesto ... you can't go wrong! Served with garlic bread, I couldn't be happier!

Provided by Tammy T

Categories     Beef

Time 50m

Number Of Ingredients 11

8 oz manicotti, 12 pasta shells
1 1/2 lb ground beef
1/3 c pesto sauce
3 c marinara sauce
2 (8 ounce) bags fresh spinach
8 oz cream cheese
4 oz provolone cheese, sliced - 12 pieces
1/2 c parmesan cheese, grated
2 c mozzarella cheese, shredded
salt and pepper
olive oil

Steps:

  • 1. Brown the ground meat and season well with salt and pepper. Drain off the grease and put in a large bowl.
  • 2. Boil the shells, according to package, drain and set aside. Preheat the oven to 350 degrees.
  • 3. In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
  • 4. Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
  • 5. Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
  • 6. Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
  • 7. Top each shell with Provolone. Pour remaining marinara over shells, top with shredded mozzarella.
  • 8. Bake for 45-60 minutes according to your oven temperature, until hot and bubbly with the cheese all melted but not too browned.

BEEF STUFFED MANICOTTI WITH BASIL TOMATO SAUCE



Beef Stuffed Manicotti with Basil Tomato Sauce image

This is the best manicotti recipe ever, I got it many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil sauce pairs well with the rich cheese filling.-Melba Perlenfein, Barstow, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 13

1 pound ground beef
2 cups water
2 cans (6 ounces each) tomato paste
1 medium onion, chopped
6 tablespoons minced fresh parsley, divided
1 tablespoon dried basil
1 garlic clove, minced
2 teaspoons salt, divided
1/4 teaspoon pepper, divided
3 cups ricotta cheese
1-1/4 cups grated Romano or Parmesan cheese, divided
2 eggs, lightly beaten
8 large manicotti shells, cooked and drained

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Simmer, uncovered, for 30 minutes, stirring occasionally. , Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells. , Pour half of the meat sauce into a greased 11x7-in. baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 813 calories, Fat 43g fat (25g saturated fat), Cholesterol 274mg cholesterol, Sodium 2075mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 5g fiber), Protein 66g protein.

Tips:

  • For a richer flavor, use a combination of ground beef and Italian sausage in the filling.
  • If you don't have manicotti shells, you can substitute jumbo pasta shells or cannelloni.
  • To make the manicotti ahead of time, assemble them and bake them according to the recipe. Then, let them cool completely and store them in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a 350°F oven for about 20 minutes, or until they're heated through.
  • You can also freeze the manicotti for up to 2 months. To freeze, assemble the manicotti and bake them according to the recipe. Then, let them cool completely and store them in a freezer-safe container. When you're ready to serve, thaw the manicotti overnight in the refrigerator and then reheat them in a 350°F oven for about 20 minutes, or until they're heated through.

Conclusion:

Beef-stuffed manicotti is a classic Italian dish that is perfect for a special occasion or a weeknight meal. With its combination of savory beef filling, creamy ricotta cheese, and tangy tomato sauce, this dish is sure to please everyone at the table. So next time you're looking for a delicious and hearty meal, give beef-stuffed manicotti a try. You won't be disappointed!

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