Beef and Cheese Manicotti

This last week has been crazy busy for me.

Lots of birthdays, a baby shower, and trying to keep up with a toddler leaves a person kinda worn out. Anyways, the plus side is that I've been able to try out new recipes. This is one I made last night for my family. It was my little sister's, mom's, and grandmother's birthdays (all within the same week). We had them over for dinner last night, and it was so fun. I really love to entertain.

Sure, I get a little stressed trying to get everything perfect, but honestly? It's half the fun.

I tend to break a lot of rules though.

One being that I love to try out new recipes for the first time when I'm inviting people over.

I know. Usually an entertainer's nightmare.

But it always works out for me (knock on wood!), so I just roll with it. My family loves Italian food (but we're sooo not Italian). I went searching for something that looked really yummy on Food Network.

Gotta say, I love Giada. Sometimes I don't quite trust her cooking. I mean, she's super skinny. Her husband is all athletic. And usually skinny = nobody's eating her food.

Anyways, I digress.

She totally won me over with this one, though.

SUCH a crowd pleaser.

I changed a few things, but nothing major. Just enhanced it a bit. :)

Seriously, you have to try it.

Beef and Cheese Manicotti

(Original recipe by Giada de Laurentiis)

(Photo courtesy of Food Network)

Ingredients

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1/2 pound ground beef
• 1/2 pound mild Italian sausage
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 3 garlic cloves, minced
• 3 cups marinara sauce
• 2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion, 1 clove garlic, sausage, and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Yields 6 servings.

(depending on how much you eat. this fed all 6 of us, plus we had plenty for leftovers)