The Best Italian Manicotti

16 ingredients
10 steps

Ingredients

  • 1 lb lean ground beef
  • 2 teaspoons minced garlic
  • 2 onions, chopped
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) package fresh mushrooms, sliced
  • 1 teaspoon fennel seed
  • 1 tablespoon basil
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon seasoning salt
  • 1 teaspoon pepper
  • 2 (10 ounce) boxes frozen spinach, thated, well drained
  • 3/4 cup grated parmesan cheese, divided
  • 1 (16 ounce) carton small curd cottage cheese, drained
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pepper
  • 14 manicotti, cooked al dente

Directions

  1. 1
    Ina large skillet, brown ground beef, then add garlic and onion, reduce heat to low, and simmer for 10 minutes and drain.
  2. 2
    Add tomatoes, and the tomato liquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper and stir to mix well.
  3. 3
    Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
  4. 4
    In a seperate bowl, stir together well drained spinach, half the parmesan, cottage cheese, nutmeg, and pepper.
  5. 5
    In a sprayed 9x13 inch baking dish, spoon 1/3 of the beef sauce evenly over bottom of dish.
  6. 6
    Fill manicotti shells with spinach mixture and place on beef layer in baking dish.
  7. 7
    Repeat until all spinach mixture has been used in manicotti shells.
  8. 8
    Pour remaining beef sauce evenly over manicotti shells to cover.
  9. 9
    Sprinkle remaining parmesan cheese over top.
  10. 10
    Cover and bake at 325 degrees for 1 hour and 30 minutes or until shells are tender.

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