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Beef and Mushroom Manicotti

  • Prep 35 min
  • Total 1 hr 30 min
  • Servings 7

This delicious beefy manicotti dish can be made ahead and reheated. MORE + LESS -

Ingredients

Manicotti

14
uncooked manicotti pasta shells
1
lb ground beef
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1
teaspoon salt
1
teaspoon pepper
1
container (15 oz) ricotta cheese
1/4
cup shredded Parmesan cheese (1 oz)
1
cup shredded mozzarella cheese (4 oz)

Sauce

1
tablespoon olive oil
2
cups sliced fresh mushrooms (about 5 oz)
1
medium onion, chopped (1/2 cup)
1
can (28 oz) Muir Glen™ organic whole tomatoes with basil, undrained
1
teaspoon salt

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package, using minimum cook time. Rinse with cold water to cool; drain.
  • 2
    Meanwhile, in 12-inch skillet, cook beef, 1 cup onion and the garlic over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain, if desired. Stir in basil, oregano, 1 teaspoon salt and the pepper; cook 2 minutes longer. Remove from heat; cool to room temperature.
  • 3
    In 10-inch skillet, heat oil over medium heat. Cook mushrooms and 1/2 cup onion in oil, stirring occasionally, until tender. Add tomatoes and 1 teaspoon salt. Cook about 10 minutes, breaking up tomatoes, until sauce is thoroughly heated.
  • 4
    In large bowl, mix beef mixture, ricotta cheese and Parmesan cheese. Spoon mixture into pasta shells. Place in baking dish. Pour sauce over stuffed shells. Sprinkle with mozzarella cheese.
  • 5
    Cover; bake 30 minutes. Uncover; bake 20 to 25 minutes longer or until hot and bubbly.

Expert Tips

  • Try using a baby spoon to fill the manicotti shells—it works great!
  • To lower the fat content in this dish, use lean ground beef or ground turkey. Part-skim ricotta can also be used.
  • Line baking dish with foil. Prepare recipe as directed—except cook pasta shells for half of the minimum cook time. Place stuffed shells in baking dish. Wrap tightly; freeze 2 to 3 months. Freeze sauce and mozzarella cheese in separate containers. Before baking, thaw overnight in refrigerator. Heat oven to 350°F. Uncover baking dish. Pour sauce over stuffed shells; sprinkle with cheese. Bake as directed, adding 5 to 10 minutes to baking time.

Nutrition Information

No nutrition information available for this recipe

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