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Simple Italian Beef Manicotti

The simple italian beef manicotti is a stuffed pasta like dish prepared with a meat filling. This recipe for the italian manicotti is prepared with meat and cheese. Cooked with lasagna noodles with braised beef and vegetables, the simple italian beef manicotti is very filling and heavy.
  Cooked beef 3 Cup (48 tbs), shredded
  Low fat spaghetti sauce 5 Cup (80 tbs) (Prepared)
  Cooking liquid 1⁄4 Cup (4 tbs) (Reserved From Braised Beef With Vegetables)
  Grated parmesan cheese 2 Tablespoon
  Dried oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooked lasagna noodles 6 , cut in half
  Shredded part skim mozzarella cheese 1⁄2 Cup (8 tbs)
  Boneless beef chuck 3 1⁄2 Pound (Arm Pot Roast)
  Garlic 1 Clove (5 gm), crushed
  Dried oregano leaves 1 Teaspoon
  Lemon pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 1 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Carrots 2 Medium
  Parsnips 2 Medium
  New red potatoes 8 Small, cut in half
  Leeks 2 Small, cut into 1.5 inch pieces
  Cornstarch 2 Teaspoon, dissolved in 1 tablespoon water
  Water 1 Tablespoon (For Cornstarch)

In lg.bowl, combine beef, 3/4 cup sauce, cooking liquid, parmesan cheese, oregano and pepper.
Spread 1/4 cup sauce over bottom of 11 x 7 inch microwave safe baking dish.
Spread about 1/4 cup beef mixture on each lasagna noodle half.
Starting at short end, carefully roll up each noodle jelly roll fashion.
Place seam side down in single layer on bottom of prepared baking dish.
Top with remaining sauce; sprinkle with mozzarella cheese.
Cover with vented plastic wrap; microwave at high 5 minutes.
Reduce power to medium (50 percent power).
Cook 9-11 minutes or until filling is hot and cheese is melted, rotating dish 1/2 turn after 5 minutes.
Let stand 2 minutes before serving.
Cook's Tip: For conventional baking, follow recipe as directed above.
Do not cover with plastic wrap.
Bake in 350 degrees F oven 30 -35 minutes or until filling is hot and cheese is melted.
Braised Beef With Vegetables: Combine garlic, oregano, lemon pepper and salt; press evenly into surface of beef pot roast.
In Dutch oven, heat oil over medium low heat until hot.
Add pot roast; brown evenly.
Pour off drippings.
Add water.
Bring to a boil; reduce heat to low.
Cover tightly and simmer 1 3/4 hours.
Meanwhile cut carrots and parsnips crosswise into 2 1/2 inch long pieces.
Cut lg.ends lengthwise in halves or quarters.
Add vegetables to pan; cover and continue cooking 30 minutes or until beef and vegetables are tender.
Remove beef and vegetables to serving platter; keep warm.
Strain cooking liquid; skim off fat.
For Simple Italian Beef Manicptti, reserve about 1/2 of pot roast (3 cups shredded beef) and 1/4 cup cooking liquid.In same pan, return .
1 cup cooking liquid.
Bring to a boil over medium low heat.
Add cornstarch mixture; cook and stir 1 minute or until sauce is thickened, and bubbly.
Serve with pot roast' and vegetables.
Cook's Tip: To prepare Jnsoven, use covered, ovenproof pot or roasting pan and cook in 325 degrees F oven.
Cooking times remain the same.

Recipe Summary

Main Dish

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Simple Italian Beef Manicotti Recipe