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View more "Main Dishes" recipes Baked Manicotti (Cooking Club Size) Recipe

Baked Manicotti (Cooking Club Size)

Dairy Farmers of Canada
Add to Calendar 05/25/2019 10:00 AM 05/25/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Sauce:
1 lb (450 g) lean ground beef
2 onions, chopped
3 cloves garlic cloves, minced
2 cans (28 oz /796 mL each) diced tomatoes
1 can (5 1/2 oz/156 mL) tomato paste
1 tbsp (15 mL) dried basil
1 tbsp (15 mL) dried oregano
1 tsp (10 mL) salt
2 tsp (10 mL) sugar
Pepper, to taste

Filling:
1 Container (1 lb/450 g) Canadian Ricotta cheese
4 cups (1 L) shredded Canadian Mozzarella cheese
1 cup (250 mL) grated Canadian Parmesan cheese
3 eggs, beaten
1/4 cup (50 mL) chopped fresh flat-leaf parsley
1 tsp (5 mL) salt
Pepper, to taste

Garnish:
3 cups (750 mL) grated Canadian Parmesan cheese

Yields: 24 manicotti

See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/baked-manicotti-cooking-club-size?source=calendar
Baked Manicotti (Cooking Club Size) true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 30 mins
  • Cooking Time 1 hr
  • Yields 24 manicotti

This is a good recipe for a cooking club as the various steps can be divided up to shorten the preparation time. Once assembled, cover and take home to bake.

  • Course Main Dishes
  • Prep. Time 30 mins
  • Cooking Time 1 hr
  • Yields 24 manicotti

The name Mozzarella comes from the verb "mozzare" which means "to cut", in Italian.


Ingredients


Sauce:
1 lb (450 g) lean ground beef
2 onions, chopped
3 cloves garlic cloves, minced
2 cans (28 oz /796 mL each) diced tomatoes
1 can (5 1/2 oz/156 mL) tomato paste
1 tbsp (15 mL) dried basil
1 tbsp (15 mL) dried oregano
1 tsp (10 mL) salt
2 tsp (10 mL) sugar
Pepper, to taste

Filling:
1 Container (1 lb/450 g) Canadian Ricotta cheese
4 cups (1 L) shredded Canadian Mozzarella cheese
1 cup (250 mL) grated Canadian Parmesan cheese
3 eggs, beaten
1/4 cup (50 mL) chopped fresh flat-leaf parsley
1 tsp (5 mL) salt
Pepper, to taste

Garnish:
3 cups (750 mL) grated Canadian Parmesan cheese

Preparation

In large saucepan, cook beef, onion and garlic on medium-high heat until meat is browned, about 10 minutes, drain. Add tomatoes, tomato paste, basil, oregano, salt, sugar and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook manicotti (in batches) according to package directions; drain, rinse in cold water, drain.

Meanwhile, in large bowl, combine ricotta, mozzarella and parmesan cheeses. Add eggs, parsley, salt and pepper. Fill manicotti shells with cheese filling.

Divide sauce into 6 portions. Spread 1 portion each on the bottom of three 7 x 11 -inch (18 x 28 cm) dishes (or similar size pans that will fit 8 manicotti in a single layer). Arrange 8 stuffed manicotti in each pan. Spread remaining sauce over the manicotti. Cover pans with foil, refrigerate until ready to bake.

Tips

Cooking Club Tip:
Pack the additional Parmesan cheese separately. Provide these baking instructions with each pan of manicotti. When ready to serve, preheat oven to 350 °F (180 °C). Bake covered for 30 minutes. Uncover, sprinkle with Parmesan cheese and bake, uncovered until heated through, 10 to 15 minutes.

205 people love this recipe.

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The name Mozzarella comes from the verb "mozzare" which means "to cut", in Italian.

The name Mozzarella comes from the verb "mozzare" which means "to cut", in Italian.

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