Beef Stuffed Manicotti with Basil Tomato Sauce
TOTAL TIME: Prep: 55 min. Bake: 30 min.
YIELD: 4 servings.
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
Ingredients
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1 pound ground beef
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2 cups water
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2 cans (6 ounces each) tomato paste
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1 medium onion, chopped
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6 tablespoons minced fresh parsley, divided
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1 tablespoon dried basil
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1 garlic clove, minced
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2 teaspoons salt, divided
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1/4 teaspoon pepper, divided
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3 cups ricotta cheese
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1-1/4 cups grated Romano or Parmesan cheese, divided
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2 eggs, lightly beaten
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8 large manicotti shells, cooked and drained
Directions
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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.
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2.
Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells.
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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, until heated through, 30-35 minutes.
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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