This recipe always seems to me to be slightly misnamed. The manicotti isn't stuffed with beef, but a beef and tomato sauce is poured over cheese stuffed manicotti shells. Oh well, it's delicious, and a great way to use up leftover roast beef.
Prep Time: 25 minutes
Cook Time: 1 hour
Ingredients:
- 2 Tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 28 oz. jar spaghetti sauce
- 2 cups chopped cooked roast beef
- 2 cups shredded mozzarella cheese
- 16 oz. pkg. ricotta cheese
- 8 oz. pkg. cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 tsp. pepper
- 1 pkg. manicotti shells
Preparation:
Heat olive oil in large skillet and cook onion until tender. Stir in spaghetti sauce. Cook over low heat about 5 minutes until blended, stirring frequently. Stir in beef and set aside.
Stuff UNcooked manicotti shells with the mozzarella-ricotta filling. Cover bottom of 13x9" glass baking dish with 1/2 cup of the beef sauce. Place filled shells on beef sauce, then cover with remaining beef sauce. Cover tightly with foil and bake at 350 degrees for 50-60 minutes, until manicotti is tender when pierced with fork. Uncover, sprinkle with more Parmesan cheese, if desired, and bake 5 minutes longer. 12 servings
