Manicotti is Italian pasta (pasta) in the form of wide tubes that are stuffed with various cheese or meat fillings and baked in sauce. Unique aroma and traditional Italian marinara sauce from tomatoes, basil, onions and garlic. Serve hot so that fully enjoy its viscous melted cheese. с друзьями: 
Time: 55 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr ground beef
- 300 gr fresh pasta manicotti
- 450 gr whole milk ricotta
- 3 tbsp. grated mozzarella
- 1 tbsp. grated parmesan
- 2 tbsp. l chopped parsley leaves
- 2 cloves, minced garlic
- 3 tbsp. marinara sauce
- 2 tbsp. l (30 gr.) Butter, sliced
Recipes with similar ingredients: ground beef, ricotta cheese, cheese mozzarella, parmesan cheese, marinara sauce, parsley
Recipe preparation:
- Over medium heat, heat a medium-sized heavy frying pan. size. Pour 1 tsp. olive oil, sprinkle onions and lay out stuffing. Salt and pepper to taste. Fry until cooked meat, and until the onion becomes translucent, about 5 minutes. Take off pan from the heat and let the minced meat cool.
- Grease a large baking sheet for 1 tsp. olive oil. In big boil the manicotti in a salted water pan until half cooked, about 4 to 6 minutes after boiling. Use a slotted spoon to remove pasta from water, transfer to a greased baking sheet and give cool off.
- Meanwhile, mix ricotta, 1.5 – 2 tbsp. mozzarella, 0.5 tbsp. Parmesan and parsley. Add garlic, salt and pepper to taste. Everything mix well. Combine the minced meat with the cheese mixture. Again mix.
- Preheat the oven to 175 ° C. Prepare a glass mold for baking size 32x22x5 cm. Lubricate it with the remaining 2 tsp. olive oil. At the bottom of the mold, distribute 1.5 tbsp. marinara sauce. Stuff the manicotti rolls with a mixture of cheese and minced meat. Spread the pasta in a single layer form and cover with the remaining marinara sauce.
- Sprinkle with 1.5 tbsp. grated mozzarella and 0.5 tbsp. Parmesan Spread the butter over the entire dish. Bake manicotti, without covering the form, for 30 – 35 minutes, until complete readiness and until the sauce bubbles on the sides of the dish. Finished let the paste stand for 5 minutes, then you can serve. This dish in harmony with Sangiovese wine.
