Beef Cannelloni (Manicotti)

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  12 clove or 36g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Raw

  1 cup chopped or 101g

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

• Pepper

  Spices, black

  1 dash or 0.1g

• Manicotti

  N. 388, Barilla

  12 pieces or 200g

• Traditional Passata

  Cento

  3 cup or 720g

• Ricotta cheese

  Part skim milk

  1 cup or 246g

Directions

1. Preheat the oven to 400°F.
2. Heat oil in a large deep nonstick frypan with oil over medium heat.
3. Add chopped onion, garlic, carrot, and celery. Cook, stirring occasionally, for 5 minutes or until soft. Transfer to a large bowl and set aside to cool.
4. Add ground beef to the cooled vegetables and season with freshly ground black pepper. Stuff the mixture evenly into the pasta tubes.
5. Spread half of the passata sauce over the base of a small baking dish, or use individual dishes. Arrange the filled tubes side-by-side on top of the sauce, then spread the remaining sauce over to cover the tubes.
6. Crumble ricotta over the top, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 15-20 minutes or until lightly golden.
7. Let stand for 5 minutes before serving.

Similar Foods

• Baked Manicotti