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Photo Credit: Elizabeth Newman
Beef and Cheese Manicotti
15 MINPrep Time
40 MINCook Time
6Servings
(1)
by Giada De Laurentiis
Intermediate
Photo Credit: Elizabeth Newman
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This classic Italian comfort food dish stars manicotti pasta, filled to the brim with a beef and cheese mixture. Topped with your favorite marinara, cheese, and baked to golden-brown bubbly perfection, it'salwaysa crowd-pleaser.
Beef and Cheese Manicotti
6
Prep Time
15 minutes
40 minutes
Calories
2669
Giada De Laurentiis
Ingredients
- 4 teaspoons olive oil
- 1 medium onion (coarsely chopped)
- 1 pound ground beef
- Salt and freshly ground black pepper
1 8-ounce package manicotti
- 1 15-ounce container whole-milk ricotta
- 3 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
- 2 garlic cloves (minced)
- 3 cups marinara sauce, such as Bio Orto
- 2 tablespoons butter (cut into pieces)
Instructions
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 2669
Amount/Serving % Daily Value
- Carbs
- 416 grams
- Protein
- 111 grams
- Fat
- 58 grams
- Saturated Fat
- 26 grams
- Cholestrol
- 162 milligrams
- Sodium
- 2138 milligrams
- Fiber
- 20 grams
- Sugar
- 22 grams
- Trans Fat
- 1 grams
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
Organic Tomato Sauce With Basil
- Regular Price
- $13.50
- Unit Price
- /per
(19.4 oz)
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
Organic Tomato Sauce With Basil
- Regular Price
- $13.50
- Unit Price
- /per
(19.4 oz)
4 reviews & comments
-
Kathy - Dec 07
★★★★★
★★★★★
I would like to make this for our Christmas dinner but wondering if I can make it ahead of time (about a week) and freeze it?
Giadzy - Dec 07
Totally! Just make sure to wrap it and let it defrost before putting it in the oven! Enjoy :)
-
Jeannette - Jun 09
★★★★★
★★★★★
I made this last night and it was AMAZING! The flavors were unbelievable! Such an easy dish to make, but with so much flavor! Giada’s recipes never disappoint!
-
Gina Fata - Jun 09
★★★★★
★★★★★
I made this recipe to try something new for our Pasta Sunday and it was a HUGE hit. Everyone loved it! Super delicious, with authentic Italian flavor shining through. The most time-consuming part was stuffing the manicotti, but overall, it wasn't difficult to make. Giada's recipes are my go-to….always my favorite for quality and flavor. I can feel confident in making any recipe for the first time for guests and knowing it's going to turn out amazing!
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