Manicotti
A traditional & hearty dish from Italy. This was my favorite recipe as a kid. All the ingredients I've listed are kid friendly, but you could add spinach or other "adult-only" foods if you like.
Serve with a nice green salad and warm bread.
"Real good and easy to throw together ta boot! I made this for a family get-together and it was enjoyed by all. The best part for everyone was the rich thick filling. Real stick-to-your-ribs goodness here!"
- NellyOCuisine: ItalianMain Ingredient: Ground Beef
50% would make again (reviews)
51 people want to try | 84 have favorited
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Notes Ingredients
Manicotti Preparation
In medium saucepan heat tomato sauce, tomatoes (with juice& chopped), water, olive oil, and sauce mix.
Simmer 25 minutes.
Brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley.
Put a little sauce in the bottom of pan.
Stuff uncooked manicotti shells with meat filling.
Place as a single layer in pan.
Put sauce over the shells.
Pour 1 cup of water around the edges of the pan.
Bake at 400 degrees for 40 minutes covered with foil.
Remove foil and bake uncovered an additional 10 minutes.
Notes
Possible variations/substitutions: Use diced tomatoes with garlic and onion; McCormick brand spaghetti sauce mix (1 envelope with mushroom and 1 envelope zesty). For the cheese, use a shredded blend of 6 Italian cheeses and also top off the dish in last step with extra cheese, as well as sprinkling on some Italian seasonings. Bake it for about 45 minutes with the foil on, then for about 15 minutes with the foil off.
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Manicotti Reviews
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Real good and easy to throw together ta boot! I made this for a family get-together and it was enjoyed by all. The best part for everyone was the rich thick filling. Real stick-to-your-ribs goodness here!
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Wonderfully tasting! I used ground sirloin and it was moist and delicious as anything I've had in a restaurant. My babies' tummies thank you as even the pickiest of them ate her fill!
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As far as recipes go, this was very easy to prepare. The taste however seemed a little bland to me and the meat filling seemed dry. If I make this again, I will add some cottage or ricotta to the meat filling, maybe make my own sauce instead of the packets and cook on a lower setting. The bottoms of the manicotti cooked a little too fast and were tough and slightly burnt.
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