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Beef and Cheese Manicotti Recipe

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This recipe for Beef and Cheese Manicotti, by , is from This is MY Cookbook!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Wasson
Added: Wednesday, August 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tsp. olive oil
1 medium onion, coarsely chopped
1 lb. ground beef
salt and freshly ground black pepper
1-14 oz. package manicotti pasta
1-15 oz. container whole-milk ricotta
3 c. shredded mozzarella
1 c. grated Parmesan
2 tbsp. chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 c. marinara sauce
2 tbsp. butter, cut into pieces

Directions:
Directions:
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. Brush the remaining 2 teaspoons of oil over a 13X9X2" 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 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.

Personal Notes:
Personal Notes:
This is from Food Network-Giada DeLaurentis.

 

 

 

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