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Recipe of the Day: Giada's Beef and Cheese Manicotti | Everyday Italian | Food Network
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Recipe of the Day: Giada’s Beef and Cheese Manicotti | Everyday Italian | Food Network

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Make double: Giada’s beefy, cheesy manicotti doesn’t leave many leftovers.

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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!

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Beef and Cheese Manicotti
Recipe courtesy of Giada De Laurentiis
Total: 55 min
Prep: 15 min
Cook: 40 min
Yield: 6 servings
Level: Intermediate

Ingredients

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

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Recipe of the Day: Giada’s Beef and Cheese Manicotti | Everyday Italian | Food Network

39 Comments

  19. Linda Salvato

    This is absolutely delicious!! All my guests love it. But bottled sauce???!!! Shame on you. I use my homemade san Marzano, basil and garlic sauce. Bottled? Ugh. Make your own!

  20. Gina Disbrow

    Giada was skating on thin ice here regarding adding raw garlic to the cheese mixture. I'm not sure the time in the oven would be enough to cook it to softness. According to Joe Bastianich, who promotes himself as Italian, although his heritage is mixed European, raw garlic in a cooked Italian dish is strictly taboo.

  25. tammyicious

    I just can't get past her using a "spit bucket" on set. Folks, she doesn't eat her fattening Italian cuisines. She tastes, then spits. She'd be better at showing how to prepare food she actually eats. {just saying}.

  27. Luis Alberto Vazquez Castillo

    Bring this over and wake me before we have this INSIEME not after. I am the opposite of George MICHAEL, who said the opposite. An ex ( BY FORCE EX SHUT GUN WEDDED) liked this guy Music or him (NEVER CARED FOR HER OR THIS; "HAPPILY" DECOUPLED) ON TOP OF CRAP.

  29. Arlene george

    I got so frustrated filling the manicotti I just split them down the side and stuffed them 😫and my husband called me at the wrong time while I was stuffing them.But this is a great recipe.Oh I added some grn chili dip into the ricotto for extra flavor,just like 1cup.

  30. Luis Alberto Vazquez Castillo

    I do not like Ricotta In Lasagna and I add to Lasagnas Guacamole cilantro not much, lemon and onion,no tomatoe added in here. No problem with spicy guacamole and like tomatoes though neither in lasagna though. My suister is a fanatic of lemon and tomatoes niot here either much lemon.

  31. Mark Groover

    When you say how long to bake the manicotti, your putting it in the oven and it makes to much noise to really how long to bake it.

  34. Kennynyc1

    evrytime i make this my hands look like i dippped them in the cheese 🙁 even when i use cheese holder you squeeze cheese out of lol

  37. AKIYIAKELLY

    I am making this as we speak.
    We are Eating Italian for Christmas.
    We are doing something different. 🙂
    I did Remix the Recipe a bit.
    Thanks so much!
    Merry Christmas 💚❤🤍

  38. AKIYIAKELLY

    This Came Out Perfect.
    Thanks so much!
    I made it for Our Christmas dinner.
    I did remix it a bit.
    Thanks for the butter tip.
    It keep it nice and moist.

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