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Beef and Mushroom Manicotti

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Beef and Mushroom Manicotti
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This delicious beefy manicotti dish can be made ahead and reheated.
By Angie McGowan
Updated Oct 2, 2012

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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try using a baby spoon to fill the manicotti shells—it works great!
  • tip 2
    To lower the fat content in this dish, use lean ground beef or ground turkey. Part-skim ricotta can also be used.
  • tip 3
    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

Nutrition Facts are not available for this recipe
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