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Baked Manicotti | Can't Stay Out of the Kitchen | BEST #manicotti recipe ever! This one uses #mozzarella #cheese instead of ricotta. It makes a terrific #holiday or company #pasta entree. #beef

Baked Manicotti

Teresa Ambra
BEST manicotti recipe ever! This one is stuffed with beef and mozzarella cheese and the shells DO NOT have to be precooked. It is absolutely heavenly to make for company dinners or special occasion dinners like birthdays or anniversaries. You'll be drooling from the first bite.
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Prep Time 1 hour 30 minutes
Cook Time 2 hours 25 minutes
Total Time 3 hours 55 minutes
Course Beef, Pasta Main Dish
Cuisine Italian
Servings 20
Calories 564 kcal

Equipment

  • 2 10x15" glass baking dishes or even larger roaster pans
  • 1 large stock pot with lid
  • 1 extra large skillet
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 2 wooden spoons
  • 1 large mixing bowl
  • 1 hamburger chopper to cut meat down in small pieces while frying
  • aluminum foil

Ingredients
  

HOMEMADE TOMATO SAUCE:

  • 32 oz. can tomato puree
  • 1/4 cup dried parsley
  • 2 tbsp. granulated sugar
  • 2 tsp. salt
  • 3 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 cup olive oil
  • 2 cups onion finely chopped
  • 2 cloves garlic crushed or minced
  • 29 oz. can crushed tomatoes undrained
  • 29 oz. can petite diced tomatoes undrained (or two 15-oz. cans)
  • 1 tsp. fennel seed this spice really makes the difference
  • 1/4 tsp. ground black pepper
  • 29 oz. can whole tomatoes undrained

SHELLS:

  • 3 tbsp. olive oil
  • 2 lbs. 93% or 96% lean ground beef
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. ground black pepper
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 1 large egg slightly beaten
  • 16 oz. Mozzarella cheese shredded (or more if desired)
  • 2 cups Parmesan cheese grated
  • 48 oz. Manicotti shells DO NOT PRECOOK!!!

Instructions
 

HOMEMADE TOMATO SAUCE:

  • In ½ cup hot oil in large saucepan, sauté 2 cups onion and 2 cloves garlic, 5 minutes, until tender.
  • Add rest of sauce ingredients.
  • Bring to boil.
  • Lower heat; simmer, covered, 1 hour, stirring occasionally.

SHELLS:

  • In 3 tbsp. hot oil in large skillet, sauté 1 cup onion and 2 cloves garlic, 5 minutes, until tender; remove to a large mixing bowl.
  • In same skillet, brown beef, stirring occasionally.
  • Use a hamburger chopper to break meat up into small pieces while frying.
  • With slotted spoon, transfer beef to onion mixture in mixing bowl.
  • Add egg, salt, herbs, pepper and 1 ½ cups sauce.
  • Add 8-oz. shredded mozzarella cheese; stir into meat mixture.
  • With small spoon, fill raw, uncooked manicotti with meat mixture.
  • Preheat oven to 350°.
  • Spoon 1-2 cups sauce in bottom of two 10x15” baking pans.
  • Arrange 3 rows of manicotti lengthwise (8 across).
  • Cover with remaining sauce; sprinkle with Parmesan cheese.
  • Bake, covered with foil for 1 hour or 1 hour 15 minutes.
  • Mixture will start bubbling.
  • Remove foil, divide 8 oz. shredded mozzarella over the tops of shells in both pans.
  • Bake, uncovered, an additional 10 minutes or until cheese melts.
  • This makes about 35-40 shells – enough to serve at a large family gathering and put one pan in the freezer for later.

Notes

NOTE: If you plan to freeze the casserole, don’t put the mozzarella cheese on it beforehand or it may stick to the foil when you bake it again. This recipe is a lot of work but well worth the effort!
 
NOTE: For the best results, don't omit the fennel seed in the sauce. It really yields fantastic flavor.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 564kcalCarbohydrates: 71gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 64mgSodium: 828mgPotassium: 935mgFiber: 6gSugar: 11gVitamin A: 794IUVitamin C: 19mgCalcium: 307mgIron: 5mg
Keyword beef, casserole, main dish, manicotti, mozzarella cheese, parmesan cheese, pasta
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