Ground Beef and Tomato Manicotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (8-ounce) package uncooked manicotti noodles |
1 (15-ounce) can tomato sauce |
1 (10-ounce) can diced tomatoes and green chiles with garlic, oregano, and basil |
1 pound lean ground beef |
1/2 teaspoon dried italian seasoning |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon fennel seed |
1 (8-ounce) package cream cheese |
1 cup ricotta cheese |
4 cups (16 ounces) shredded mozzarella cheese, divided |
1/2 cup chopped fresh parsley (optional) |
Directions:
1. Cook pasta according to package directions; rinse with cold water. Drain.
2. Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside.
3. Cook ground beef in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in dried Italian seasoning, salt, pepper, fennel seed, cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13- x 9-inch baking dish.
4. Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
5. Bake at 350° for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parsley, if desired.
6. Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.
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