This week has been a rough one for the Lawson household. Both boys have been sick and my husband and I ended up getting sick as well. As much as I love to blog, I have had to put it on the back burner for a little bit and take care of the boys.
Somehow in the midst of being sick, taking care of sick boys, and cleaning and disinfecting the house 24/7- I managed to cook two dinners and capture it on camera. The first one, Beef and Cheese Manicotti was very delicious and a great comfort food of us. I was looking for something to make that would be different than our usual meals and spotted these manicotti noodles in the pantry. Luckily, I had everything I needed for the meal and ended up making my own sauce that was super simple and I actually liked the simple flavor of it with the stuffed noodles. I needed up having a lot of the beef and cheese stuffing leftover so I ended up using it to make a small lasagna to store as a back up dinner in the future. If you love a good cheesy meal with noodles and red sauce this is a must try recipe for you! It was even as good warmed up the next few days after as well! This would be a great dish to give someone if you need to provide a family with a meal. The prep for this meal is pretty simple and the cooking time is only 35 minutes! You can serve it with garlic bread or a salad if you like!
Beef and Cheese Manicotti Ingredients:
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef *for more flavor go 50/50 with beef and sausage
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 * I did not have any so this was left out of mine
2 garlic cloves, minced
3 cups marinara sauce- *I made my own 1 can of tomato sauce (29 ounces) and 1 small can of tomato paste with Basil, Garlic and Oregano. Add basil if prefered.
2 tablespoons butter, cut into pieces
Preheat oven to 350.
First drizzle olive oil 2 teaspoons into pan and cook meat along with onion.
Drain meat once done.
Cook noodles. Only cook them around 6 minutes so that they still have structure in order to make the stuffing easier to do. Place noodles onto a plate with oil to prevent sticking. I used the pan I was going to bake them in to reduce my plates to wash… allow them to cool.
Combine, ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Start stuffing. This requires patience and do it slow! If you try and go to fast you may bust a noodle 😂. Maybe a dance move but never a noodle !
Make sauce. 1 can of tomato sauce and 1 can of tomato paste. Put 1 1/2 cups of sauce in the dish.
Add noodles to pan.
Pour the rest of the sauce over noodles.
Top with 1 1/2 cups of mozzarella cheese and then the remaining 1/2 cup of Parmesan.
Add butter top top. I break it up into pieces using hands as I distribute.
Cook for 35 minutes and allow it to rest for at least 5 minutes before serving.