Beef and Cheese Manicotti

Beef and Cheese Manicotti

This recipe was great. It comes from a recipe by Giada de Laurentis on FoodNetwork.com. I find myself getting most of my online recipes from Food Network. There are many great recipe sites, but this is just the site I am comfortable with. 

4 t Olive Oil

1 medium Onion, coarsely chopped

1 lb Ground Beef

Salt and freshly ground Black Pepper

14 (8oz package) Manicotti

1 (15 oz) container Whole-Milk Ricotta

3 cups shredded Mozzarella

1 cup grated Parmesan

2 T chopped fresh Italian Parsley Leaves

2 Garlic Cloves, minced

3 cups Marinara Sauce

2 T Butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 t 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 t 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 to 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 F.

Brush the remaining 2 t oil over a 13 by 9 2-in 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 int he prepared baking 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.