Best Homemade Manicotti
This Best Homemade Manicotti is one of those dishes that you think of when you go to a your favorite restaurant. But guess what? You can make it at home!
The homemade Manicotti is absolutely delicious with tender stuffed pasta shells, creating a comfort food that is satisfying even to the most discriminating palate.
Serve this confidentially to guests or anytime you want an great home cooked meal.
The Best Homemade Manicotti is an ideal choice for: What You Need To Know About Taking In A Meal They Will Want To Eat.
It freezes beautifully too. I have a printable for you at the end of the post.
This is my own version of a classic dish and I think you’ll really like it.
Best Homemade Manicotti
1-2 packages manicotti pasta noodles (they can break while cooking, so plan for extra)
2 22-24 oz. bottles of marinara sauce (or about the equivalent)
1 lb. ground hamburger
1 medium onion, chopped
1 Tbl. chopped or minced garlic
1 Tbl. dried parsley
2 cups (plus 1 additional cup = 3 cups total) grated mozzarella cheese
1 tsp. beef bouillon
1/2 tsp. Montreal steak seasoning
1/2 cup fresh Parmesan cheese (fresh makes ALL the difference)
1/4 – 1/3 cup milk
Cook pasta according to directions on the package. You really will want to cook more than 1 box though this recipe is for 14 stuffed shells, because the pasta breaks easily during the cooking process.
While the pasta is cooking, line a cookie sheet with sides with foil and coat with spray release.
When pasta is done to al dente, drain, rinse and place on sprayed parchment paper or tin foil.
This will keep them from sticking to them self and to each other until you are ready to use them.
Meanwhile, in a large fry pan or pot, cook hamburger and onion together, chopping meat into small pieces as it cooks.
When the hamburger is no longer pink and the onions are translucent; add in the garlic and cook for approximately 2-3 minutes.
Pour into a bowl and set aside to cool completely.
Preheat oven to 350 degrees IF cooking after preparation.
Options: 1 – 9×13” pan OR 2 – 8×8” or 9×9” pans
In a pan spread about ½ cup to 1 cup of the marinara sauce, depending on which size pan you are using.
In a large bowl combine the completely cooled meat mixture with the parsley, mozzarella cheese, bouillon, Montreal steak seasoning and fresh Parmesan cheese.
Add in milk a little at a time, just until the meat mixture is a bit moist, but not so much that it’s soggy or excess liquid pooling in the bottom of the bowl.
Take a noodle, and gently spoon in some of the meat mixture into the noodle.
It’s easiest to do this if you’ll hold the bottom closed with your pinkie/baby finger to prevent the meat mixture from going through, and out the other end of the noodle.
Amazing Stuffed ManicottiLay the filled pasta into the pan that you have poured a little bit of the sauce into the bottom.
Continue to fill noodles until the meat mixture is gone and yields approximately 12-14 noodles.
When all the noodles are filled, cover them completely with the sauce.
Sprinkle with the reserved mozzarella cheese.
If baking now, cover the pan with foil, then place on a foil lined cookie sheet with sides; a jelly roll pan (to catch any over-flow) and bake for 25-30 minutes, or until hot and bubbly.
This is would be a popular dish for: What You Need To Know About Taking In A Meal They Will Want To Eat
When cooked and serving from first preparing, or from the frozen state; remove the foil and bake as instructed, or until until hot and bubbly.
Amazing Stuffed Manicotti
To freeze for later use:
Do NOT bake at this point.
Cover the baking dish tightly with plastic wrap; then foil.
Attach the instructions you can download HERE in a heart or solid line border, by first covering the pan with foil.
Then place the instructions on top and mark with date to use by, which should be within 2 months.
Cover with saran wrap to hold it in place. Slide into a freezer bag if desired.
Place in freezer for later use.
Amazing Stuffed ManicottiCarrie Groneman’s recipe
Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018
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