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Beef Stuffed Manicotti with Basil Tomato Sauce

This is the best manicotti recipe ever, I got it many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil sauce pairs well with the rich cheese filling.—Melba Perlenfein, Barstow, Illinois
Beef Stuffed Manicotti with Basil Tomato Sauce
Beef Stuffed Manicotti with Basil Tomato Sauce Recipe photo by Taste of Home
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  • Total Time
    Prep: 55 min. Bake: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 pound ground beef
  • 2 cups water
  • 2 cans (6 ounces each) tomato paste
  • 1 medium onion, chopped
  • 6 tablespoons minced fresh parsley, divided
  • 1 tablespoon dried basil
  • 1 garlic clove, minced
  • 2 teaspoons salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 cups ricotta cheese
  • 1-1/4 cups grated Romano or Parmesan cheese, divided
  • 2 eggs, lightly beaten
  • 8 large manicotti shells, cooked and drained

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Simmer, uncovered, for 30 minutes, stirring occasionally.
  • Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells.
  • Pour half of the meat sauce into a greased 11x7-in. baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake, uncovered, until heated through, 30-35 minutes.
Nutrition Facts
1 each: 813 calories, 43g fat (25g saturated fat), 274mg cholesterol, 2075mg sodium, 47g carbohydrate (19g sugars, 5g fiber), 66g protein.

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Reviews

Click stars to rate
Average Rating:
  • hwdog
    Jun 10, 2010

    I wouldn't make this again because it's easier to make lasagna. It was good though.

  • jennifer32
    Apr 19, 2010

    This dish is absolutely AMAZING! It has become a monthly staple in our menu. It is so easy and DELICIOUS!

  • glass78
    Dec 6, 2009

    This tasted very wonderful. I also added a little mozzarella cheese to the top.

  • mbarrett01
    Jul 19, 2008

    No comment left

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