Beef And Mushroom Manicotti Recipes

BEEF AND CHEESE MANICOTTI

Steps:

• 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.

OYSTER MUSHROOM AND THREE CHEESE BEEF MANICOTTI

Steps:

• Cook manicotti shells in large pot of boiling water fo 14 minutes.
• Drain.
• Rinse under cold water.
• Drain.
• Set side.
• Cook mushrooms, leeks and garlic in large nonstick skillet sprayed with vegetable spray over medium-high heat for 8 minutes or until softened.
• Add beef, stirring to break up.
• Cook for 3 minutes or until no longer pink.
• Add stock, tomato paste and thyme and cook fo 2 minutes.
• Remove from heat.
• Place beef mixture, ricotta, mozzarella, 2 tbsp parmesan, egg, salt and pepper in food processor.
• Pulse on and off until well mixed.
• Set Aside.
• In a small bowl combine tomato sauce and milk.
• Spread half of sauce over bottom of 13x9 baking dish.
• Stuff each manicotti shell with about 3 tbsp filling and place in baking dish.
• Cover with remaining sauce and sprinkle with remaining parmesan cheese.
• Cover with foil and bake in preheated 375 degree oven for 20 minutes.

BEEF & CHEESE MANICOTTI

Steps:

• Heat a heavy medium skillet over medium heat. Add 1 tsp olive oil, onion and ground beef. Season with salt & pepper. Sauté until the meat browns and the onion is translucent. Remove from the heat and cool.
• Brush 1 tsp 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 4-6 minutes. Using a slotted spoon, transfer manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan and parsley. Add the garlic, salt and pepper to taste, mix. Stir the cooled meat mixture into the cheese mixture.
• Preheat oven to 350°F.
• Brush the remaining 2 tsp of oil over a 13 x 9 by 2 inch glass baking dish. Spoon 1 1/2 cups of the spaghetti 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 dish and spoon the remaining sauce over.
• Sprinkle with remaining 1 1/2 cups mozzarella, then the remaining 1/2 cup 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 30-35 minutes. Let the manicotti stand for 5 minutes and serve.

MEATY MANICOTTI

Steps:

• Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Cool for 10 minutes., Drain shells and rinse in cold water. Stir the mozzarella cheese, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a greased 13x9-in. baking dish. , Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

MEAT FILLED MANICOTTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
• Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
• Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.

BEEF & CHEESE MANICOTTI

Steps:

• Preheat oven to 350 degrees F.
• Cook the manicotti in a large pot of boiling salted water until slightly softened, but still firm if eaten. Be careful not to let them get too soft or it makes stuffing them very difficult.
• Heat a large pan over medium heat.
• Saute the ground beef and onion in olive oil.
• Remove from the heat and let cool.
• Brush a small amount of oil over a large baking sheet and Place the firmly cooked manicotti on it to cool.
• Meanwhile combine the ricotta, 1 1/2-2 cups of mozzarella cheese, 1/2 cup of Parmesan.
• Add the minced garlic, salt & pepper to taste, and mix.
• Stir the cooled meat mixture with the cheese mixture.
• Brush another small amount of oil over a 13 by 9 glass baking dish.
• Spoon 1 1/2 cups of the spaghetti sauce over the bottom of the prepared dish.
• Fill the manicotti with the cheese and meat mixture, being careful not to break the noodles.
• Arrange the stuffed pasta in a single layer in the dish and spoon the remaining sauce over the manicotti.
• Sprinkle the rest of the mozzarella and the parmesan cheese over the pasta.
• Place the small butter pieces all over the dish.
• Bake the stuffed manicotti uncovered until heated through. The sauce will bubble on the sides of the dish, takes around 35 minutes.
• Let the manicotti stand for about 5 minutes.
• Serve.