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Beef Stuffed Manicotti with Basil Tomato Sauce

This is the best manicotti recipe ever, I got it 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 sauce pairs well with the rich cheese filling.—Melba Perlenfein, Barstow, Illinois
  • Total Time
    Prep: 55 min. Bake: 30 min.
  • Makes
    4 servings

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

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Reviews

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Average Rating:
  • hwdog
    Jun 10, 2010

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

  • jennifer32
    Apr 19, 2010

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

  • glass78
    Dec 6, 2009

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

  • mbarrett01
    Jul 19, 2008

    No comment left