Best Beef And Mushroom Manicotti Recipes

Beef and Mushroom Manicotti image

Provided by Angie McGowan

Categories Entree

Time 1h30m

Yield 7

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : ServingSize 1 Serving

Oyster Mushroom and Three Cheese Beef Manicotti image

Provided by Paliphanee

Categories Manicotti

Time 1h7m

Yield 6 serving(s)

Number Of Ingredients 16

12 manicotti
3 cups oyster mushrooms, chopped
2 cups leeks, chopped (white and pale green parts)
1 1/2 teaspoons garlic, minced
4 ounces lean ground beef
1/4 beef stock
2 tablespoons tomato paste
3/4 teaspoon dried thyme
1/2 cup 5% fat ricotta cheese
1/3 cup lowfat mozzarella cheese, shredded
3 tablespoons low-fat parmesan cheese, grated
1 large egg
1/8 teaspoon salt
1/8 black pepper, freshly ground
1 cup pasta sauce (I use Five Brothers Marinara & Burgandy Wine)
3 tablespoons skim milk

Steps:

Cook manicotti shells in large pot of boiling water fo 14 minutes.
Drain.
Rinse under cold water.
Drain.
Set side.
Cook mushrooms, leeks and garlic in large nonstick skillet sprayed with vegetable spray over medium-high heat for 8 minutes or until softened.
Add beef, stirring to break up.
Cook for 3 minutes or until no longer pink.
Add stock, tomato paste and thyme and cook fo 2 minutes.
Remove from heat.
Place beef mixture, ricotta, mozzarella, 2 tbsp parmesan, egg, salt and pepper in food processor.
Pulse on and off until well mixed.
Set Aside.
In a small bowl combine tomato sauce and milk.
Spread half of sauce over bottom of 13x9 baking dish.
Stuff each manicotti shell with about 3 tbsp filling and place in baking dish.
Cover with remaining sauce and sprinkle with remaining parmesan cheese.
Cover with foil and bake in preheated 375 degree oven for 20 minutes.

Nutrition Facts : Calories 139.3, Fat 6.5, SaturatedFat 2.9, Cholesterol 58.2, Sodium 343.1, Carbohydrate 11.3, Fiber 1, Sugar 5.6, Protein 9

Beef and Mushroom Manicotti image

Provided by @MakeItYours

Number Of Ingredients 16

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

Steps:

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.