Beef and Mushroom Manicotti Recipe
This delicious beefy manicotti dish can be made ahead and reheated.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Mixing bowl
- Spoon
- Baking dish
- Measuring cup
- Measuring spoon
- Stove
- Oven
Ingredients
- 14 uncooked manicotti pasta shells
- 1 lb ground beef
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 container (15 oz) ricotta cheese
- 1/4 cup shredded Parmesan cheese (1 oz)
- 1 cup shredded mozzarella cheese (4 oz)
- 1 tablespoon olive oil
- 2 cups sliced fresh mushrooms (about 5 oz)
- 1 medium onion, chopped (1/2 cup)
- 1 can (28 oz) Muir Glen™ organic whole tomatoes with basil, undrained
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