Stuffed Manicotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1- 8oz box Manicotti Shells (14 shells)1 28oz can Crushed Tomatoes1 T. Tomato Paste2 T. minced Garlic1.5 lbs Lean Ground Beef1 T. Italian Seasoning1/2 tsp. Salt1/2 tsp Black Pepper8oz container Part Skim Ricotta Cheese3 Cups 2% (Park Skim) Shredded Mozzerella Cheese1 T. Minced Garlic1/2 tsp. Onion Powder1/2 tsp salt1/4 tsp black pepper1 - 2 tsp Dried Basil (depending on taste)1.2 tsp dried Red Pepper Flakes
Cook Manicotti Noodles in large pot of boiling water, easily stirring occasionally as not to break noodles, about 7 minutes or until noodles are flexible but not floppy.
In large Skillet, over high heat, Brown Ground Beef with 2 T. garlic, 1/2 salt, and 1/2 pepper. Drain completely and set aside about 1/3 of beef. Add Tomatoes and Italian seasoning, making sure to stir the tomato paste until it is completely dissolved. Add no more than half a cup of water if sauce is too thick. (it will thicken in the oven). Simmer on low 7 minutes.
Meanwhile, in medium bowl, combine ricotta, remaining garlic, onion powder, salt ,and pepper, basil, red pepper flakes, and about 1 Cup of the shredded cheese. Add set aside beef, stir to combine.
Spray 9 x 13 baking dish with non-stick spray. Drain shells, let cool in baking dish for a minute or two. Stuff shells with cheese mixture, making sure not to over stuff. Mixture should fill 10-12 shells. Place back into baking dish, cover with half of the meat sauce (save remaining sauce for that random pasta craving!). Sprinkle remaining shredded cheese on top.
Bake at 375 for 30 minutes.
Makes 6 - 2 shell servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.
In large Skillet, over high heat, Brown Ground Beef with 2 T. garlic, 1/2 salt, and 1/2 pepper. Drain completely and set aside about 1/3 of beef. Add Tomatoes and Italian seasoning, making sure to stir the tomato paste until it is completely dissolved. Add no more than half a cup of water if sauce is too thick. (it will thicken in the oven). Simmer on low 7 minutes.
Meanwhile, in medium bowl, combine ricotta, remaining garlic, onion powder, salt ,and pepper, basil, red pepper flakes, and about 1 Cup of the shredded cheese. Add set aside beef, stir to combine.
Spray 9 x 13 baking dish with non-stick spray. Drain shells, let cool in baking dish for a minute or two. Stuff shells with cheese mixture, making sure not to over stuff. Mixture should fill 10-12 shells. Place back into baking dish, cover with half of the meat sauce (save remaining sauce for that random pasta craving!). Sprinkle remaining shredded cheese on top.
Bake at 375 for 30 minutes.
Makes 6 - 2 shell servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.
Nutritional Info Amount Per Serving
- Calories: 519.0
- Total Fat: 28.5 g
- Cholesterol: 106.7 mg
- Sodium: 579.9 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.0 g
- Protein: 32.2 g
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