Manicotti
A traditional and hearty dish from Italy. This was my favorite recipe as a kid. All the ingredients listed are kid-friendly, but you could add spinach or other adult-only foods if you like. Serve with a nice green salad and warm bread.
A traditional and hearty dish from Italy. This was my favorite recipe as a kid. All the ingredients listed are kid-friendly, but you could add spinach or other adult-only foods if you like. Serve with a nice green salad and warm bread.
- 1/2 cup milk
- 1 pound ground beef
- 3/4 teaspoon salt
- 1 egg beaten
- 1 tablespoon olive oil
- 1/8 teaspoon pepper
- 1/2 cup bread crumbs
- 1 package manicotti
- 15 ounce canned tomato sauce
- 15 ounce canned tomatoes with juice
- 15 ounce water
- 2 package lawry spaghetti sauce mix
- 1/2 cup grated cheddar cheese
- 1/2 tablespoon parsley
- hot sauce to taste (i use sriracha)
- Carbohydrate 53.7738564644511 g
- Cholesterol 157.835567990483 mg
- Fat 26.6445748016397 g
- Fiber 1.51326437641576 g
- Protein 27.2595455840121 g
- Saturated Fat 10.4427714645497 g
- Serving Size 1 1 Serving (414g)
- Sodium 688.130201456477 mg
- Sugar 52.2605920880353 g
- Trans Fat 5.84413945289795 g
- Calories 567 calories
Step-by-step
- In medium saucepan heat tomato sauce, tomatoes (with juice& chopped), water, olive oil, and sauce mix.
- Simmer 25 minutes.
- Brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, parsley, and hot sauce.
- Put a little sauce in the bottom of pan.
- Stuff uncooked manicotti shells with meat filling.
- Place as a single layer in pan.
- Put sauce over the shells.
- Pour 1 cup of water around the edges of the pan.
- Bake at 400 degrees for 40 minutes covered with foil.
- Remove foil and bake uncovered an additional 10 minutes.
Vesicular steam releases rich aromatics of simmered tomato and browned beef the moment the foil comes away from the baking dish at the fifty-minute mark, revealing bubbling edges and tender pasta tubes. Preparing a substantial pasta bake like this one requires careful orchestration of stove space and oven heat, meaning the sauce should simmer on the back burner while the meat filling cools enough to handle safely without cooking the beaten egg prematurely. Thoughtful management of ingredients transforms a standard dinner into an ongoing pantry strategy that yields even better results twenty-four hours later. Consider these methods to maximize your cooking efficiency and leftovers:
- Refrigerate the baked casserole for up to three days, allowing the pasta to absorb additional savory moisture from the surrounding sauce.
- Slice portions cleanly after a ten-minute resting period at room temperature to help the melted cheese and egg-bound filling hold their structural integrity on the plate.
- Reheat individual portions covered in a 350-degree oven for twenty minutes, adding a splash of water around the edges to prevent the pasta tubes from drying out.
Tomorrow's lunch will taste noticeably deeper as the spices marry further during overnight storage in the refrigerator. Reheating individual portions with a splash of water prevents the pasta tubes from hardening at the edges.
