Meat Lovers Manicotti Recipes

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MEAT FILLED MANICOTTI



Meat Filled Manicotti image

This is a tasty and filling dish that can be nicely paired with a green salad if desired.

Provided by teppij

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 8

1 (8 ounce) package manicotti pasta
1 pound lean ground beef
1 ½ cups cottage cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 egg whites
½ teaspoon dried oregano
1 (32 ounce) jar spaghetti sauce

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.

Nutrition Facts : Calories 667.9 calories, Carbohydrate 50.5 g, Cholesterol 103.5 mg, Fat 33.3 g, Fiber 5.2 g, Protein 40.1 g, SaturatedFat 15.2 g, Sodium 1248.7 mg, Sugar 15.1 g

MEAT LOVER'S MANICOTTI



Meat Lover's Manicotti image

Provided by My Food and Family

Categories     Recipes

Time 2h

Number Of Ingredients 12

12 manicotti shells
12 oz tomato sauce
8 oz shredded mozzarella
1 lb ground beef
1 lb ground Italian sausage (preferably ground)
Salt
Pepper
1/4 cup parmesan cheese
OPTIONAL
1/8-1/4 tsp oregano
1/8- 1/4 tsp garlic powder
1/8-1/4 Italian seasoning

Steps:

  • Preheat oven to 350°F. Cook and drain the shells, being careful not to overcook. Spread half of the tomato sauce and the mozzarella in a baking dish (I usually have to use 2!) Mix the beef and the sausage in a large mixing bowl. Add a dash of salt and pepper, the parmesan cheese, and any seasonings desired.
  • Stuff the manicotti shells with the mixture and place in the dish. Cover with the remaining sauce and mozzarella cheese.
  • Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for another 10-20.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BEEF AND CHEESE MANICOTTI



Beef and Cheese Manicotti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (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
2 tablespoons butter, cut into pieces

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.

BEEF & CHEESE MANICOTTI



Beef & Cheese Manicotti image

I got this recipe from Giada De Laurentiis on the Food Network. It takes lots of prep but is well worth it. I did change a few things from her Recipe.

Provided by Mandi N.

Categories     Manicotti

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 medium onion, diced
olive oil
salt & pepper
8 ounces manicotti
1 (15 ounce) container whole milk ricotta cheese
3 cups finely shredded mozzarella cheese
1 cup grated parmesan cheese
1 teaspoon minced garlic
4 cups spaghetti sauce
1/2 cup butter, cut into small pieces

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.

Nutrition Facts : Calories 934, Fat 57.7, SaturatedFat 30.9, Cholesterol 187.1, Sodium 1628.5, Carbohydrate 53.2, Fiber 2.1, Sugar 17.2, Protein 49.4

MEATY MANICOTTI



Meaty Manicotti image

This simple dish has been very popular at family gatherings and potlucks. You can assemble it ahead of time. -Lori Thompson, New London, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 7 servings.

Number Of Ingredients 9

14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
2 garlic cloves, minced
2 cups shredded part-skim mozzarella cheese
3 ounces cream cheese, cubed
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese

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°.

Nutrition Facts : Calories 507 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1265mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.

ITALIAN BEEF AND CHEESE MANICOTTI



Italian Beef and Cheese Manicotti image

This recipe comes from Giada De Laurentiis as featured on a segment on the Today Show, Sept. 20, 2006. Fairly easy to make and great to eat, I hope you love it!

Provided by Susie R.

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb ground beef
1/2 cup finely chopped onion (from 1 onion)
1 (15 ounce) container whole milk ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 1/2 teaspoons salt, plus more to taste
1 teaspoon fresh ground black pepper, plus more to taste
3 teaspoons olive oil
12 pieces manicotti (from one 8-ounce box)
1 1/2 cups marinara sauce (see below for recipe)
1 tablespoon butter, cut into pieces

Steps:

  • Heat a medium-size, heavy skillet over a medium flame. Add the ground beef and onion and sauté until the meat brown and the onion is translucent, about 5 minutes. Remove from the heat, and let cool slightly.
  • Meanwhile, in a medium bowl, mix the ricotta, 1 cup of the mozzarella cheese, ¼ cup of the Parmesan cheese, the parsley, garlic, salt, and pepper. Stir in the meat mixture and set aside.
  • Brush 1 teaspoon of the olive oil over a large baking sheet. Bring a large pot of salted water to a boil. Working in batches, add the manicotti and cook until softened but still firm to the bite, about 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the prepared baking sheet and let cool.
  • Preheat the oven to 350°F
  • Brush the remaining 2 teaspoons of oil over a 13x9x2-inch glass baking dish.
  • Spoon ½ cup of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture, and arrange the stuffed pasta in a single layer in the prepared dish. Spoon the remaining cup of sauce over the manicotti. Sprinkle the remaining ½ cup of Parmesan cheese over the manicotti. Dot the top with the butter pieces. (The manicotti can be prepared up to this point 8 hours ahead. Cover and refrigerate.
  • Bake the manicotti uncovered until it is heated through and the sauce bubbles on the bottom of the dish, about 35 minutes. Let the manicotti stand for 5 minutes and serve.

Nutrition Facts : Calories 416.1, Fat 29.2, SaturatedFat 15, Cholesterol 96.4, Sodium 1284.5, Carbohydrate 12.1, Fiber 0.6, Sugar 6.7, Protein 25.9

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