Foodies-11/13/2014 Beef and Cheese Manicotti

Aleathia says:

Believe it or not this recipe for Beef and Cheese Manicotti (stolen and loosely followed and revamped) from Everyday Italian has garnered the number two spot of best things ever in the world to eat at my house.

Originally tonight I was going to go for something a little more simple like Pasta Primavera, but when I mentioned Manicotti there was a twinkle in the collective family eye.  It is a long process to make, not hard, but it has many steps that can't be skipped.

Beef and Cheese Manicotti

You will need the following:

1/2 pound ground beef

15 ounces Ricotta

1 box Manicotti

Fresh Basil

Fresh Oregano
1 Sweet Onion

1-2 cups shredded Mozzarella

1/2 cup grated or shredded Parm

Salt and Pepper

1 can of diced tomatoes

1 small can of tomato sauce

olive oil

butter

Start by chopping the onion and sauting it in a few tablespoons of olive oil.  When they start to get soft, add the ground beef and cook until there is no red showing.  Turn the heat off and let this mixture cool.

While the meat is cooking, you can prepare the cheese portion of the filling.  In a large bowl put the ricotta, 1 cup of mozzarella and 1/4 cup of parm, mix.  Chop your fresh herbs and add them to the mixture.  Salt and pepper and stir again.  When the meat mixture is cooled, add it to the cheese and combine thoroughly.

While you are making the cheese mixture put a pot of salted water on to boil for the manicotti.  When the water comes to a rolling boil, add 4-5 manicotti to the water.  You will need to cook them only 6-7 minutes because you want them to hold their shape for filling.  Set them on a greased plate to cool.  Once all the pasta is finished you can make the marinara.

To make the marinara place the can of diced tomatoes and the tomato sauce in a blender.  Blend until smooth.  Set aside.

Put a few tablespoons of olive oil in the bottom of a baking dish.  Spread out a half cup of sauce across the bottom.  Fill your manicotti.  I suggest that you hold them horizontal at first, fill one end, and then turn them vertical to fill them the remainder.  This keeps the filling from falling out the other end.  It saves on frustration.

The filling usually makes 12 manicotti, but sometimes you can squeeze out an extra one.  I arrange them in the dish like this.

Place the remainder of the sauce over the manicotti.  This will help cook the pasta the rest of the way.

Spread the remaining mozzarella over the manicotti and sprinkle a 1/4 cup of parm on as well.  This recipe calls for breaking up pats of cold butter and placing it around the top of the finished dish.  I'm not sure what the hell this does but I love butter so who cares.

Your oven should be preheated at 350 degrees.  The manicotti need to cook for 30-40 minutes.  When it is done, let it rest a few minutes or you will burn the crap out of your mouth and ruin your dining experience.

Serve with salad or just gorge yourself on cheesy goodness.