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Beef and Cheese Manicotti

Savory Beef and Cheese Manicotti: Comfort in Every Bite

Discover the layers of savory flavors in this Beef and Cheese Manicotti, an ultimate comfort food experience.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 slices
Course: Beef
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bolognese Sauce
  • 1 lb Ground Beef Substitute with a mix of beef, pork, and veal for richer taste.
  • 2 tbsp Extra Virgin Olive Oil Can substitute with vegetable or canola oil.
  • 1 Yellow Onion Substitute with shallots if preferred.
  • 1 Carrot Alternatively, use finely chopped bell peppers.
  • 1 Celery Can be omitted if not available.
  • 2 cloves Garlic Fresh is best, but powder can be used.
  • 0.5 cup White or Red Wine Substitute with broth or omit for non-alcoholic.
  • 2 tbsp Tomato Paste No true substitute, but tomato sauce can work.
  • 1 can Crushed Tomatoes Either canned or fresh works well.
  • 0.5 cup Heavy Cream Substitute with half and half for lighter option.
  • 1 pinch Ground Nutmeg Replace with Italian seasoning if unavailable.
  • 1 tsp Salt
Mornay Sauce
  • 4 tbsp Butter
  • 0.25 cup All-Purpose Flour No direct substitute.
  • 2 cups Whole Milk Alternatives include low-fat or non-dairy options.
  • 1 cup Parmigiano Reggiano Can substitute with Pecorino Romano.
Lasagna Assembly
  • 12 Fresh Pasta Sheets Use no-boil sheets if preferred, requires par-boiling.
  • 1 cup Whole Milk Mozzarella Can substitute with low-fat mozzarella.
  • 1 cup Ricotta Use drained ricotta to avoid watery sauce.
  • 1 Italian Parsley Can be replaced with basil.
  • 2 tbsp Extra Virgin Olive Oil (for finishing) Can switch to lighter olive oil.

Equipment

  • large skillet
  • Saucepan
  • springform pan

Method
 

Cooking Steps
  1. Make the Bolognese Sauce: Heat 2 tablespoons of olive oil in a large skillet. Sauté onions, carrot, and celery for 5-7 minutes. Add garlic and ground beef until browned. Deglaze with wine, add tomato paste, crushed tomatoes, and nutmeg. Simmer for 30 minutes and stir in heavy cream.
  2. Prepare the Mornay Sauce: Melt butter in a saucepan, whisk in flour and cook for 2 minutes. Gradually add milk while whisking until thickened. Mix in grated Parmigiano Reggiano.
  3. Assemble the Layers: In a springform pan, layer fresh pasta sheets, Bolognese sauce, dollops of ricotta, shredded mozzarella, and drizzle Mornay sauce. Repeat layers and reserve some Mornay sauce for the top.
  4. Bake the Lasagna Cake: Preheat oven to 375°F. Bake for 25-30 minutes until golden. Allow to rest for 10-15 minutes before serving.
  5. Serve and Garnish: Remove sides of the springform pan, slice the cake, drizzle with olive oil, and garnish with parsley.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Allow lasagna to rest for at least 10 minutes before slicing. Adjust seasoning throughout the process.

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