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Million-Dollar Manicotti

Million-Dollar Manicotti
  • Prep 1 hr 5 min
  • Total 1 hr 55 min
  • Servings 7
Cream cheese in the ricotta filling and a splash of cream in the sauce give this classic Italian baked pasta an added richness.
By Tablespoon Kitchens
Updated September 1, 2017

Ingredients

  • 1 box (8 oz) manicotti shells (14 shells)
  • 3 cups shredded mozzarella cheese (12 oz)
  • 1 container (15 oz) ricotta cheese
  • 1 box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed, drained, squeezed dry
  • 4 oz cream cheese, softened
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cloves garlic, finely chopped
  • 1 egg, slightly beaten
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1 lb ground beef
  • 1/4 cup heavy whipping cream

Steps

  • 1
    Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
  • 2
    In large bowl, stir together 2 cups of the mozzarella cheese, the ricotta cheese, spinach, cream cheese, Parmesan cheese, pepper flakes, garlic and egg.
  • 3
    Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in bottom of baking dish. Spoon ricotta mixture into manicotti; place in dish.
  • 4
    Heat 10-inch skillet over medium heat. Add beef, and cook 5 to 7 minutes or until browned; drain. Stir in remaining pasta sauce and whipping cream. Spoon mixture over filled manicotti. Sprinkle remaining 1 cup mozzarella cheese on top.
  • 5
    Cover tightly with foil; bake 28 to 33 minutes or until sauce is bubbling. Uncover; bake 12 to 15 minutes longer or until edges of pan are bubbling.
  • 6
    To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled manicotti. Cool sauce completely, covered, 30 to 40 minutes in refrigerator before assembling manicotti. Assemble manicotti in dish, and cover with another layer of plastic wrap. Freeze unbaked manicotti about 8 hours or until completely frozen. Transfer frozen manicotti to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw completely in refrigerator, up to 48 hours. Heat oven to 375°F. Bake 48 to 55 minutes or until sauce is bubbling; remove foil, and bake 12 to 15 minutes or until bubbly (165°F in center). Let stand 5 to 10 minutes before cutting and serving.

  • Hot or mild Italian sausage would be a good substitute for the ground beef.
  • To make filling the pasta easier, spoon filling into a pastry piping bag. Insert the tip into one end of the pasta tube, and squeeze to fill.

Nutrition Facts

Serving Size: 1 Serving
Calories
650
Calories from Fat
300
Total Fat
34g
52%
Saturated Fat
18g
88%
Trans Fat
1g
Cholesterol
150mg
50%
Sodium
800mg
33%
Potassium
430mg
12%
Total Carbohydrate
45g
15%
Dietary Fiber
4g
17%
Sugars
8g
Protein
41g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
70%
70%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

  • Manicotti are large, tube-shaped pasta that are commonly stuffed and baked. (And really, the only thing better than pasta is pasta stuffed with cheese, meat and other delicious things.) Our version of manicotti delivers on that concept and then some: it’s stuffed with four (four!) kinds of cheese, and topped with ground beef, pasta sauce and even more cheese. And it truly tastes like a million bucks. Technically it makes enough to serve a group, but no one could blame you for keeping it all to yourself. Don’t have time to make this tonight? Try this quick fix for making pasta in the microwave.
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