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Baked Beef and Spinach Manicotti
Bubbling hot with a golden mozzarella crust, this baked pasta is pure comfort in a dish. Jumbo manicotti shells get stuffed with a creamy blend of spinach, cottage cheese, and Parmesan, then blanketed in a rich ground beef and mushroom tomato sauce. You'll love the subtle, classic warmth the nutmeg adds to the filling. It's a hearty, satisfying dinner that brings everyone running to the table.
Ingredients
- 14 uncooked manicotti pasta shells
- 1 lb lean (at least 80%) ground beef
- 1 cup sliced fresh mushrooms (3 oz)*
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 jar (24 to 28 oz) tomato pasta sauce (for homemade sauce, see page 370 )
- 2 boxes (9 oz each) frozen chopped spinach, thawed
- 2 cups small-curd cottage cheese
- ⅓ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- 2 cups shredded mozzarella cheese (8 oz)
- 2 tablespoons grated Parmesan cheese
Instructions
- 1Cook the ground beef, sliced mushrooms, chopped onion, and garlic in a 10-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally until the beef is browned.
- 2Drain the excess fat from the skillet, then stir in the tomato pasta sauce.
- 3Preheat the oven to 350°F and coat a 13x9-inch glass baking dish with cooking spray.
- 4Squeeze the thawed spinach completely dry with paper towels. Excess water will make the filling runny. Mix the dried spinach in a bowl with the cottage cheese, one-third cup of Parmesan, nutmeg, and pepper.
- 5Spread one cup of the meat sauce in the bottom of the baking dish. Fill the uncooked pasta shells with the spinach mixture and arrange them in a single layer on top of the sauce.
- 6Pour the remaining meat sauce evenly over the shells to cover them completely. Sprinkle the mozzarella and remaining two tablespoons of Parmesan cheese over the top.
- 7Cover the dish tightly with foil and bake for 30 minutes. Uncover and bake for another 20 to 25 minutes until the cheese is melted and the sauce is hot and bubbling.
Notes
- Prep: For easy filling, spoon the spinach mixture into a resealable plastic bag, snip a half-inch corner off, and pipe the filling directly into the manicotti shells.
- Swap: A drained 4-ounce can of mushroom stems and pieces works perfectly if you don't have fresh mushrooms.
- Tip: A small spoon makes stuffing the pasta shells much easier if you aren't using a piping bag.
- Make ahead: You can assemble the entire dish, cover tightly, and refrigerate overnight before baking. Add 10 to 15 minutes to the covered baking time if starting from cold.