Beef and Spinach Stuffed Manicotti

• 12 manicotti shells, cooked
• 1 pound ground beef
• 10 ounces fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook ground beef until browned, then drain excess fat.
3. 3 Add spinach to the skillet and cook until wilted.
4. 4 In a bowl, combine cooked beef and spinach with ricotta, Parmesan, egg, garlic, oregano, salt, and pepper.
5. 5 Stuff each manicotti shell with the beef and spinach mixture.
6. 6 Arrange stuffed shells in a baking dish and top with marinara sauce.
7. 7 Cover with mozzarella cheese.
8. 8 Bake for 45 minutes until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Skillet
• Mixing bowl

Variations

• For a vegetarian option, substitute ground beef with an additional 1 cup of ricotta.
• Add diced mushrooms to the filling for extra umami.

Substitutions

• Use part-skim ricotta for a lighter option.
• Substitute mozzarella with provolone cheese for a tangier flavor.

Pairings

• Garlic bread
• Caesar salad
• Light white wine

Nutrition

Tips

• Keep manicotti shells from cracking by ensuring they are fully cooked before stuffing.
• For a make-ahead option, assemble the dish and refrigerate overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a light white wine like Pinot Grigio.

FAQ