Cupcakes and Sarcasm

Beef & Cheese Manicotti

Recipe slightly adapted from Giada De Laurentiis

Prep Time

15Minutes

Cook Time

35-40Minutes

Prep Time

15Minutes

Cook Time

35-40Minutes

Ingredients

2Tsp EVOODivided
10-12 Manicotti ShellsParboiled (about 4-5 minutes)
1Lb Lean Ground BeefI used 90-10
1 Medium Onion, diced
3 Garlic Cloves, minced
15Oz Ricotta Cheese
3Cups Shredded Mozzarella, divided
1 1/2Cups Fresh Grated Parmesan Cheese, divided
1/4Cup Fresh Chopped Parsley
4Cups Marinara SauceHomemade or store-bought, whatever you like
2Tbsp Unsalted Butter, cut into small cubes
Salt and Pepper
Pinch of Crushed Red Pepper, optional

Instructions

Start by parboiling your manicotti shells. To a large pot of boiling water, add a little salt along with your pasta. Cook for 5-6 minutes until half-cooked and slightly soft, but still firm. Lightly oil a baking sheet with 1 tsp EVOO and set manicotti on it to cool until ready to stuff with filling.
To a large skillet, add 1 tsp of EVOO and add onion and garlic. Cook until onion begins to soften, about 2-3 minutes. Add ground beef, breaking it up as it cooks.
Once ground beef is cooked, remove from heat, season with salt and pepper and then drain off any excess fat. Set aside to cool.
Meanwhile, in a large bowl, add together the ricotta, 1 cup of grated Parmesan cheese and 2 cups of shredded mozzarella cheese. Stir together to combine. Add most of the chopped parsley (leaving some behind for garnish) as well as salt, pepper and a pinch of crushed red pepper. Stir together.
Add the cooled ground beef mixture to the cheese mixture and stir well. To a glass or ceramic 13×9” baking dish, add 2 cups of marinara.
Begin carefully stuffing the manicotti shells with the cheese-beef mixture. Place the stuffed ones into the baking dish. Repeat until all shells are stuffed.
Top the stuffed shells with the other 2 cups of marinara. Then top with the remaining 1 cup of mozzarella and half cup of grated Parmesan. Dot the top of the baking dish with the small pieces of butter.
Bake in a preheated oven set to 350 degrees for 35-40 minutes until the manicotti shells are soft, the cheese is melted and the marinara is bubbly and hot.
Let cool for 5 minutes. Top with remaining fresh parsley and serve.

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