Baked Manicotti with Meat Sauce |
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Meat Sauce |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | medium (2-1/2" dia) | Onion chopped | 2 | slices (1-3/8" dia x 1/8" thick) | peperoni 6 ounces pepperoni | 1 | pound | ground beef, 85% lean meat | 1 | tablespoon | tomato paste | 5 | clove | garlic minced | 1/4 | teaspoons | Red pepper, flakes | 2 | cans (28 fl oz) | tomatoes canned,crushed | | teaspoon | salt, to taste |
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Steps
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Sequence
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Step
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| | 1 | 1. GRIND MEAT Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until
thoroughly combined. | | 2 | 2. MAKE SAUCE Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes. Using slotted
spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve. Add tomato paste, garlic, and pepper flakes to pot with remaining meat mixture and cook until fragrant, about 1 minute. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season
with salt and pepper. (At this point, sauce can be refrigerated in airtight container for 3 days.) |
Manicotti |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups | ricotta cheese | 2 1/2 | cups, shredded | 2% italian cheese blend | 1 1/2 | cups, diced | provolone cheese | 1 | large | eggs | 1/2 | teaspoon | salt | 1/2 | teaspoons | black pepper |
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Steps
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Sequence
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Step
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| | 1 | 3. PREPARE FILLING Combine ricotta, 2 cups mozzarella, 1 cup provolone, egg, salt, pepper,basil, and reserved meat mixture in large bowl. Pour 2 quarts boiling water into 13- by 9-inch
baking dish. Soak noodles until pliable, about 5 minutes. Drain noodles on kitchen towel. Pour off water and dry baking dish. | | 2 | 4. ASSEMBLE DISH Spread half of meat sauce over bottom of baking dish. Following photos below, top each soaked noodle with ¼ cup cheese filling, roll, and arrange, seam-side down, over sauce in baking dish. Spread remaining sauce over manicotti. Cover with foil and bake until
bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, about 5 minutes. Let cool 15 minutes. |
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