Learn how to make this authentic Italian manicotti recipe. This delicious beef stuffed manicotti is so easy to make. It incorporates beef, sausage, ricotta, Parmesan and mozzarella cheeses for an authentic Italian meal experience.
Homemade Beef Stuffed Manicotti
I wanted to make a special occasion meal for my family this Friday. My stepson is going to be with us this evening and mother s day is this Sunday and my husband is a huge manicotti fan. I decided to make the best manicotti recipe for them all.
Where does Manicotti Come From?
In Italy, the word manicotti translates as “little sleeve” and is very similar to cannelloni. Authentic Italian manicotti uses crepes instead of pasta tubes. It feels natural to cook Italian since I am nearly full-blooded. All my grandparents were of Italian descent and three out of four were serious cooks. My dad s grandparents owned an Italian restaurant in Dayton, Ohio in the 1950 and 60 s. My grandpas Italian cooking was outstanding. His lasagna was thick and filling and had a spicy pepperoni topping. My grandmother on my mother s side cooks brilliantly superior northern Italian meals.
A feeling of ethereal peace overcomes me when I cook Italian. It is so relaxing it takes me back to a village stained by the sun where I work in my kitchen with flour, dough, olive oil and sauces. It also makes me feel like the little girl emulating her family works wonders before their eyes.
My mother is a fine cook with all dishes but what makes Italian food special for her is the good feelings created when the family shares the meal. The art of passing the bread, the salad, the main course creates a togetherness and divine sense of community. It is heartwarming when everyone is too full to get up from the table, these are when the best conversations are made.
This recipe is an altered version of Giada De Laurentiis’ beef and cheese manicotti recipe
How to Make Manicotti | Sausage and Beef Manicotti
- Half a medium onion (coarsely chopped)
- .25 pound ground beef
- .25 pound ground Italian sausage
- Salt and freshly ground black pepper
- 1 tablespoons butter (cut into pieces)
- 8- ounces of whole-milk ricotta
- 1.5 cups shredded mozzarella
- .5 cup grated Parmesan
- 1 garlic cloves (minced)
- 3 cups marinara sauce
- 1 tablespoons chopped fresh Italian parsley leaves
- 1 manicotti (8-ounce package)
- Preheat the oven to 350 degrees.
- Heat large pot to a boil and add tubes
- Allow tubes to boil 4 to 6 minutes. Don’t over cook or the tubes will fall apart.
- Remove tubes and place on a plate or a oiled baking sheet to cool
- Combine onion, garlic, salt and pepper in a skillet over medium heat.
- Add meats into the skillet and cook until brown. Remove and place in a strainer.
- Combine ricotta, 1 tbsp of parsley, .25 cup Parmesan, pinch of salt and pepper and 1 cup of mozzarella in a large bowl and stir. Add the meat mixture and stir thoroughly.
- Spread olive oil in baking pan.
- Coat the bottom of the pan with 1.5 marinara.
- Stuff each tube with the cheese/meat mixture and line the pan in a single row.
- Cover tubes with remaining marinara, mozzarella and Parmesan cheese and slices of butter.
- Cook 32-35 minutes.
- Let stand 5 minutes before serving.