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Beef Stuffed Manicotti with Basil Tomato Sauce

 Beef Stuffed Manicotti with Basil Tomato Sauce
I got this recipe many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil s sauce pairs well with the rich cheese filling.—Melba Perlenfein, Barstow, Illinois
4 ServingsPrep: 55 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
  • 2 cups water
  • 2 cans (6 ounces each) tomato paste
  • 1 medium onion, chopped
  • 6 tablespoons minced fresh parsley, divided
  • 1 tablespoon dried basil
  • 1 garlic clove, minced
  • 2 teaspoons salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 cups ricotta cheese
  • 1-1/4 cups grated Romano or Parmesan cheese, divided
  • 2 eggs, lightly beaten
  • 8 large manicotti shells, cooked and drained

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Stir in the water, tomato paste, onion, 2 tablespoons
  • parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon
  • pepper. Simmer, uncovered, for 30 minutes, stirring occasionally.
  • Meanwhile, combine the ricotta cheese, 3/4 cup Romano cheese, eggs
  • and remaining parsley, salt and pepper. Stuff into manicotti shells.
  • Pour half of the meat sauce into a greased 11-in. x 7-in. baking

2 of 2

Beef Stuffed Manicotti with Basil Tomato Sauce (continued)

Directions (continued)

  • dish. Arrange shells over sauce. Top with sauce; sprinkle with
  • remaining Romano cheese. Bake, uncovered, at 350° for 30-35
  • minutes or until heated through. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 813 calories, 43 g fat (25 g saturated fat), 274 mg cholesterol, 2,075 mg sodium, 47 g carbohydrate, 5 g fiber, 66 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.