Beef Stuffed Manicotti Recipe

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When I bought a 25-year-old cookbook at an auction, I found this gem inside. I think you'll make it again and again, as I do.
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 2 servings

Ingredients

  • 4 uncooked manicotti shells
  • 1/2 pound ground beef
  • 1 small onion, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 1 can (15 ounces) tomato sauce
  • 1 to 1-1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 cup (4 ounces) shredded mozzarella cheese, divided

Nutritional Facts

1 serving (1 cup) equals 533 calories, 23 g fat (12 g saturated fat), 99 mg cholesterol, 1,264 mg sodium, 42 g carbohydrate, 5 g fiber, 40 g protein.

Directions

  1. Cook manicotti according to package directions; drain. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add 1/2 cup cheese; stir until melted.
  2. Stuff half meat mixture into manicotti shells; arrange in a greased 8-in. square baking dish. Spoon remaining meat mixture over shells.
  3. Bake, uncovered, at 325° for 20 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 servings.
Originally published as Stuffed Manicotti in Cooking for One or Two Cookbook 2003, p134

Nutritional Facts

1 serving (1 cup) equals 533 calories, 23 g fat (12 g saturated fat), 99 mg cholesterol, 1,264 mg sodium, 42 g carbohydrate, 5 g fiber, 40 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Beef Stuffed Manicotti

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MY REVIEW
Reviewed Sep. 26, 2011

"I omit the bell pepper and add a tsp. of crushed garlic and a little salt to the meat mixture."

MY REVIEW
Reviewed Dec. 7, 2009

"I've made this dish many times. My husband and I really enjoy it. Let the meat mixture cool a good bit before stuffing the manicotti shells or you'll end up with burnt fingers!"

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