Beef Stuffed Manicotti with Basil Tomato Sauce Recipe

5 3 4
Beef Stuffed Manicotti with Basil Tomato Sauce Recipe
Beef Stuffed Manicotti with Basil Tomato Sauce Recipe photo by Taste of Home
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Beef Stuffed Manicotti with Basil Tomato Sauce Recipe

Read Reviews
5 3 4
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 55 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 11x7-in. baking 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.
Originally published as Stuffed Manicotti in Taste of Home Ground Beef Cookbook 1999, p253

Nutritional Facts

1 each: 813 calories, 43g fat (25g saturated fat), 274mg cholesterol, 2075mg sodium, 47g carbohydrate (19g sugars, 5g fiber), 66g protein.

  • 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
  1. 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.
  2. Meanwhile, combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells.
  3. Pour half of the meat sauce into a greased 11x7-in. baking 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.
Originally published as Stuffed Manicotti in Taste of Home Ground Beef Cookbook 1999, p253

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Reviews forBeef Stuffed Manicotti with Basil Tomato Sauce

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hwdog User ID: 5202486 69891
Reviewed Jun. 10, 2010

"I wouldn't make this again because it's easier to make lasagna. It was good though."

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jennifer32 User ID: 4929417 89071
Reviewed Apr. 19, 2010

"This dish is absolutely AMAZING! It has become a monthly staple in our menu. It is so easy and DELICIOUS!"

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glass78 User ID: 2571205 82786
Reviewed Dec. 6, 2009

"This tasted very wonderful. I also added a little mozzarella cheese to the top."

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