Beef Manicotti
A comforting Italian dish featuring large pasta shells filled with a savory beef and cheese filling, topped with a rich tomato sauce, and baked to perfection.
Equipment
- Skillet
- Large Bowl
- Pasta Roller or Rolling Pin
- Baking dish
- Oven
Ingredients
For the Beef Filling
- 1 lb Ground beef
- 1 cup Ricotta cheese
- 1/2 cup Parmesan cheese
- 2 Eggs
- 2 cloves Garlic minced
- 2 tbsp Parsley chopped
- 1 tsp Oregano dried
- Salt and pepper to taste
For the Pasta
- All-purpose flour quantity as needed
- 2 Eggs
- Water as needed
For Assembling
- Tomato-based sauce Marinara or Meat Sauce
Instructions
- Prepare the Beef Filling: Brown ground beef in a skillet over medium-high heat, breaking it up as it cooks. Drain excess fat. In a bowl, mix the beef with ricotta, Parmesan, eggs, garlic, parsley, oregano, salt, and pepper.
- Make the Pasta: Combine flour, eggs, and water to make the dough. Roll it out with a pasta roller or rolling pin. Cut into rectangles and form tubes.
- Boil the Pasta: Boil the pasta shells in salted water for 8-10 minutes until al dente. Drain and cool.
- Stuff the Pasta: Spoon the beef filling into the pasta shells.
- Assemble the Dish: Place the stuffed shells in a baking dish. Cover with tomato sauce.
- Bake: Preheat oven to 375°F (190°C). Bake for 30-45 minutes, until the pasta is tender and the filling is hot and bubbly.
Notes
Tips & Variations
Storage & Reheating
- Quick Version: For convenience, use store-bought manicotti shells instead of making them from scratch. You can also swap out the ground beef for ground turkey or Italian sausage to change the flavor.
- Cheese Variations: For a richer taste, mix ricotta, mozzarella, and Parmesan cheeses in the filling. This blend offers a creamy, cheesy texture that complements the beef beautifully.
- Vegetable Add-ins: Boost the nutrition and flavor by adding sautéed spinach, mushrooms, or other vegetables to the beef filling. They will pair well with the beef and add extra depth to the dish.
- Time-Saving Tip: If you’re short on time, use pre-made pasta sheets, and cut into the desired manicotti shapes. This can save you time without sacrificing the homemade touch.
Storage & Reheating
- Refrigerating Leftovers: Store leftover beef manicotti in the fridge for 3-4 days. Use an airtight container or wrap tightly with foil or plastic wrap to keep the pasta moist and flavorful.
- Freezing Leftovers: For longer storage, freeze the leftover manicotti for up to 3 months. Wrap it tightly in foil or place it in a freezer-safe container to preserve the texture and flavor.
- Reheating Refrigerated Manicotti: To reheat refrigerated leftovers, preheat your oven to 350°F (175°C). Cover the dish with aluminum foil and bake for 45-60 minutes, ensuring it’s heated evenly throughout.
- Reheating Frozen Manicotti: For frozen leftovers, preheat your oven to 350°F (175°C). Cover with foil and bake for 45-60 minutes until fully heated.