Beef and Mushroom Manicotti


This was the first recipe that my Mother-in-law taught me to make. She taught me all my husband’s favorite dishes, I just love her. Y

recipe photo

Yield: Serves 4

Beef and Mushroom Manicotti

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4.25 stars (4 reviews)
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14 uncooked manicotti pasta shells
1 lb ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 teaspoon salt
1 teaspoon pepper
1 container (15 oz) ricotta cheese
1/4 cup shredded Parmesan cheese (1 oz)
1 cup shredded mozzarella cheese (4 oz)

1 tablespoon olive oil
2 cups sliced fresh mushrooms (about 5 oz)
1 medium onion, chopped (1/2 cup)
1 can (28 oz) Muir Glen™ organic whole tomatoes with basil, undrained
1 teaspoon salt


Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package, using minimum cook time. Rinse with cold water to cool; drain.

Meanwhile, in 12-inch skillet, cook beef, 1 cup onion and the garlic over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain, if desired. Stir in basil, oregano, 1 teaspoon salt and the pepper; cook 2 minutes longer. Remove from heat; cool to room temperature.

In 10-inch skillet, heat oil over medium heat. Cook mushrooms and 1/2 cup onion in oil, stirring occasionally, until tender. Add tomatoes and 1 teaspoon salt. Cook about 10 minutes, breaking up tomatoes, until sauce is thoroughly heated.

In large bowl, mix beef mixture, ricotta cheese and Parmesan cheese. Spoon mixture into pasta shells. Place in baking dish. Pour sauce over stuffed shells. Sprinkle with mozzarella cheese.

Cover; bake 30 minutes. Uncover; bake 20 to 25 minutes longer or until hot and bubbly.

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*Nutritional Information is not guaranteed for 100% accuracy.

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