Cooking Recipes

This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!

Baked Beef and Cheese Manicotti (Cannelloni)

I usually make homemade crepe-style manicotti for the holidays, but it’s pretty time consuming so I save it for special occasions! This easy, streamlined version is made with manicotti pasta, which you don’t even have to boil, and jarred Pomodoro Fresco Sauce from Delallo, my favorite and the only brand I would use if I am not making my sauce from scratch!

Serve this with a salad or vegetable on the side.

Variations

• Swap the beef for turkey and chicken sausage.
• Leave the meat out and use vegetables. I love using chopped spinach or sauteed mushrooms.
• Swap the parsley for other fresh herbs such as basil.

Tips For Success

Stuffing cooked manicotti shells is a challenge, so using uncooked shells is preferred and saves you the extra step. The tip to making sure the pasta cooks in the oven in using enough sauce to completely cover the shells and covering the casserole dish tight with foil.

How To Make Ahead

You can prep this dish the night before, to do so stuff the manicotti shells, transfer to the baking dish, cover with sauce then tightly cover with foil. Refrigerate then pop it on the oven when you are ready to bake.

How To Freeze Leftovers

For leftovers, transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, or reheat in the oven.

More Baked Pasta Recipes You May Like:

Baked Beef and Cheese Manicotti (Cannelloni)

This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!

Ingredients:

• 1 carton (15 ounces) part skim ricotta cheese
• 3/4 pound 93% lean ground beef
• 1/4 cup onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons minced fresh parsley, plus more for garnish
• 2 cups shredded part-skim mozzarella cheese, divided*
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• black pepper, to taste
• 3 1/2 to 4 cups Pomodoro Fresco sauce (about 1 1/2 jars)
• 14 manicotti pasta shells (8 ounces) (for gluten-free use Jovial)*

Directions:

1. Heat a heavy medium skillet over high heat. Add the ground beef, season with salt and pepper. Saute until the meat browns, drain then add the onion and garlic, cook until translucent, about 5 minutes. Remove from the heat, and cool.
2. In a medium bowl, combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg, salt and black pepper. Transfer the a piping bag or gallon size ziplock bag, with a 1/2 inch hole snipped off the corner and stuff each uncooked manicotti shell with about generous 1/4 cup each.
3. Spread 1 cup of the sauce mixture into a greased 13×9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce. Cover tight with foil and bake at 375F until pasta is tender, 60 to 65 minutes, until the pasta is tender and cooked. Uncover; sprinkle with remaining cheese and bake covered 3 minutes longer or until cheese is melted.

*check labels for gluten-free

Nutrition Information

Yield: 7 servings, Serving Size: 2 manicotti

• Amount Per Serving:
• Freestyle Points: 10
• Points +: 12
• Calories: 438 calories
• Total Fat: 17.5g
• Saturated Fat: 8g
• Cholesterol: 94mg
• Sodium: 760mg
• Carbohydrates: 38g
• Fiber: 4g
• Sugar: 7g
• Protein: 36g

All images and text ©Gina Homolka for Skinnytaste

Disclosure: This post is sponsored by DeLallo. I only share products I use in my own kitchen.