Melanie V. sent over this Beef and Cheese Manicotti recipe. She also came over and helped me prepare it. Thanks Mel! My family loved it! So did Jeni N. and Karen M.
Thanks to the support of Bo Sharon, owner of Lucky's Market in north Boulder, I was able to purchase all the ingredients for my dinner and support several Colorado businesses at the same time. Lucky's has recently begun carrying Lasater Grasslands Beef (LGB) in the frozen meat case. Be sure to look for LGB when shopping there. It's a super friendly neighborhood market. Everyone is so nice there! I bought Pastatively marinara sauce made in Eagle, Colorado & Cheese Importers mozzarella located in Longmont, Co. This meal can be prepared ahead of time, then placed in the oven for 55 minutes before serving. It serves approximately 6 people.
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| Ingredients from Lucky's |
- 4 teaspoons olive oil
- 1 medium onion, coarsely chopped
- 1 pound Lasater gound beef
- Salt and freshly ground black pepper
- 14 (8-ounce package) manicotti
- 1 (15-ounce) container whole-milk ricotta
- 3 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
- 2 garlic cloves, minced
- 3 cups marinara sauce
- 2 tablespoons butter, cut into pieces
Directions:
Heat a skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F
Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with butter pieces (we did not do this part). Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
Serve this hearty creamy meal with a dark leafy green
salad or roasted root vegetables.
