1. Cooked manicotti shells are stuffed with four kinds of cheese including
ricotta, cottage, mozzarella, and Parmesan cheese and topped with a sumptuous
sauce made of ground beef, butter, olive oil, garlic, onions, tomato paste, parsley,
basil, and oregano, and baked in the oven to create an unforgettable and
absolutely delicious Italian dish in this pleasantly simple gourmet cooking recipe.
Manicotti are very large pasta shells that need to be boiled in water with
some salt and olive oil before that are stuffed with the fillings. They are usually
rigged so that the pasta sauce readily adheres to their surface. They are similar to
cannelloni, in the sense that both are made from rolled pasta.
Traditionally, manicotti is stuffed with ricotta cheese combined with spinach and

2. ground meat and topped with Italian white béchamel or red sauce or both. This
version is especially favorable for cheese lovers and makes a divine appetizer or
main meal. It can be served with crusty bread or a side of salad greens.
This is also an ideal party food for serving to family, friends, and guests
because it can be prepared ahead of time, stored in the fridge, and popped in the
oven anytime you are ready to serve. You also don’t need to worry about
leftovers as the flavors actually get better and develop after a day or two. This is a
dish that almost anyone will love. A fancier alternative to lasagna, manicotti
makes a beautiful presentation. Serve it at your next wine and cheese party with a
bottle of Chianti, Zinfandel or Sangiovese for a delightful and unforgettable time.
For this recipe, it is better to use dried herbs, particularly dried basil and
dried parsley for a subtler flavor that will not overpower the dish. Of course you
can use fresh herbs if you want a livelier and robust herby flavor.
Ingredients
 6 manicotti shells
 2 qt. water
 1/2 tsp. salt
 2 tbsp. olive oil
FILLING
 8 oz. ricotta cheese, drained
 8 oz. cottage cheese, drained
 1/2 cup shredded mozzarella cheese
 1/4 cup Parmesan cheese
 1/8 tsp. salt
 1/4 tsp. pepper
 1 tbsp. dried parsley flakes
 1 egg, beaten

3. SAUCE
 1/2 lb. ground beef
 1 tbsp. butter
 1 tbsp. olive oil
 1 small clove garlic, crushed
 1/4 cup chopped onion
 8 oz. tomato paste
 1 tbsp. dried parsley flakes
 1 1/2 tsp. dried basil
 1/4 tsp. oregano
 1/2 tsp. salt

Preparation Instructions
1. Measure water and salt into a large kettle. Heat to boiling. Add shells and oil
and cook until shells are tender, about 15-20 minutes. Rinse shells in cold water
and drain. Set aside.
2. Measure all filling ingredients into a medium mixing bowl, stirring to combine
thoroughly. Stuff shells.
3. To make the sauce, brown meat in a large skillet. Add rest of sauce ingredients
and simmer for 15 minutes.
4. Preheat oven to 350 degrees. Pour enough sauce into a large casserole dish to
cover the bottom. Place manicotti side by side in the dish. Cover with rest of
sauce. Bake, uncovered, 40-45 minutes.