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Mar 26, 2013

Manicotti | Country Cooking Recipes

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Baked Manicotti
Recipe type: Main Dish
  • 1 package (8 oz.) Manicotti, uncooked pasta
  • 1 pound ground chuck beef
  • 2 cups mozzarella cheese, shredded
  • 1 – 15 ounce container ricotta cheese
  • ½ cup Parmesan cheese, grated
  • 3 tablespoons fresh parsley, chopped
  • ¾ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper, coarsely ground
  • 1 24-28 oz jar pasta sauce
  1. Cook pasta according to package directions.
  2. Lay pasta shells flat on waxed paper to cool.
  3. Brown ground chuck, drain and layer half of it into a 9 x 13 casserole dish.
  4. Shred mozzarella cheese. Reserve a little cheese for top of casserole.
  5. In a large bowl, stir together cheeses…including mozzarella, ricotta and Parmesan cheeses.
  6. Add chopped fresh parsley (save a little), kosher salt and freshly ground black pepper. Stir to mix and set aside.
  7. Pour half a jar of pasta sauce over layer of beef in casserole dish. Save remaining sauce for later.
  8. Fill pasta shells and arrange in single layer over sauce.
  9. Sprinkle remaining cooked beef on top of pasta shells.
  10. Pour remaining pasta sauce over top of beef and shells.
  11. Sprinkle remaining cheese and a little of the chopped parsley on top.
  12. Cover with foil and bake 40 minutes at 350ºF.
  13. Remove foil; bake 15 minutes longer.