In a heavy skillet over medium, heat 1 teaspoon of olive oil, onion and ground beef. Season with salt and pepper. Saute until meat browns and onion is translucent, about 5 minutes. Remove from heat and cool.
Brush oil over a large baking sheet. Cook manicotti in a large pot of boiling salted water until softened but firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer manicotti from the pot to the oiled baking sheet and cool.
Combine ricotta, 1 1/2 to 2 cups mozzarella, 1/2 cup Parmesan and parsley. Add garlic, salt and pepper to taste and mix. Stir meat mixture into cheese mixture.
Brush remaining 2 teaspoons of oil over a 13 x 9 glass baking dish. Spoon 1 1/2 cups of marinara sauce over bottom of prepared dish. Fill the manicotti. Arrange stuffed pasta in a single layer in the prepared dish. Spoon remaining sauce over.
Sprinkle remaining 1 1/2 cups mozzarella cheese and 1/2 cup of Parmesan over stuffed pasta. Dot entire dish with butter pieces. Bake manicotti at 350 until sauce bubbles on sides - 30 minutes. Let manicotti stand 5 minutes and serve.
Originally Submitted
2/16/2009
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