Stuffing the Manicotti can be a bit tedious, but if you cook the pasta just right, they should hold together fine while you stuff them.
Prep: 30 minutes; Bake: 45 minutes; Stand: 10 minutes; Start to finish: 1 1/2 hours
Ingredients
- 1 package (8oz) Manicotti, uncooked
Sauce
- 1 lb. ground beef
- ½ cup onion, chopped
- 1 garlic clove, minced
- 1 jar Pasta sauce, 24-26 oz
Filling
- 15 oz. Ricotta
- 12 ounces Mozarella Cheese, (3 cups), shredded
- 2 egg, beaten
- ⅓ cup grated Parmesan cheese
Directions
- Preheat oven to 350°F.
- Prepare pasta according to package directions; drain.
- Sauce: In a larger skillet, bown the ground beef. Add onion and garlic; cook until tender.
- Stir in pasta sauce.
- Filling: In a medium bowl, combine 2 cups mozzarella cheese, ricotta, spinach, eggs and Parmesan cheese. Mix well.
- Fill each tube with the filling, and arrange in greased 13 x 9 inch baking dish.
- Spoon sauce evenly over pasta.
- Cover with foil and bake for 30 minutes.
- Remove cover, top with remaining mozzarella cheese, and bake 15 minutes longer (uncovered).
- Let stand 10 minutes before serving.
Prep: 30 Minutes
Bake: 45 Minutes
Stand: 10 Minutes
Notes
- A long-handled iced tea spoon works well for filling the Manicotti.
- Skip the meat and just use a jar of sauce to save 1/2 hour.
