Meaty Manicotti

Following the success of our streamlined Manicotti Puttanesca, we wanted to create a meat lover’s version of this classic dish. To make the preparation easier, we once again substituted the traditional pasta tubes with no-boil lasagna noodles. These noodles simply require hydration until they become pliable, eliminating the need for additional cooking steps. The key to a flavorful sauce lies in breaking down the ground meat quickly, which we achieved by using a food processor. Adding pepperoni, a popular pizza topping, infused the sauce with a spicy kick and intensified the meaty flavors. For the filling, we incorporated provolone cheese along with a portion of the processed ground beef and pepperoni, bound together by a single egg. Remember to use whole-milk ricotta and avoid nonfat ricotta or fat-free mozzarella for the best results. Assembling the casserole in advance allows for easy meal planning, as it can be refrigerated for up to 2 days before baking. With the plastic wrap removed, covering the dish with aluminum foil and increasing the baking time to 1 hour ensures a perfectly cooked result.

INGREDIENTS: SAUCE

• 1 onion, chopped
• 6 ounces sliced deli pepperoni
• 1 pound 85 percent lean ground beef
• 1 tablespoon tomato paste
• 5 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 2 (28-ounce) cans of crushed tomatoes
• Salt and pepper

FILLING AND NOODLES

• 1½ pounds (3 cups) whole-milk ricotta cheese
• 10 ounces mozzarella cheese, shredded (2½ cups)
• 6 ounces provolone cheese, shredded (1½ cups)
• 1 large egg, lightly beaten
• ¼ cup chopped fresh basil
• ½ teaspoon salt
• ½ teaspoon pepper
• 16 no-boil lasagna noodles

PREPARATIONS: SAUCE:

1. Adjust the oven rack to the upper-middle position and preheat the oven to 375 degrees Fahrenheit.
2. In a food processor, pulse the chopped onion and sliced pepperoni until coarsely ground.
3. Add the ground beef to the food processor and pulse until thoroughly combined.
4. Transfer the meat mixture to a large saucepan and cook over medium heat, breaking up the meat with a wooden spoon, until no longer pink (approximately 5 minutes).
5. Using a slotted spoon, transfer 1 cup of the meat mixture to a paper towel-lined plate and set it aside.
6. Add the tomato paste, minced garlic, and red pepper flakes to the saucepan and cook until fragrant (about 1 minute).
7. Stir in the crushed tomatoes and simmer the sauce until slightly thickened (around 20 minutes).
8. Season the sauce with salt and pepper to taste.

FILLING AND NOODLES:

1. In a bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, 1 cup of shredded provolone, the beaten egg, chopped fresh basil, salt, pepper, and 1 cup of the reserved meat mixture.
2. Pour 1 inch of boiling water into a 13 by 9-inch baking dish and submerge the no-boil lasagna noodles one at a time. Let the noodles soak until they become pliable (approximately 5 minutes), separating them with the tip of a knife to prevent sticking.
3. Remove the noodles from the water and place them in a single layer on clean kitchen towels. Discard the water and dry the baking dish.
4. Spread half of the sauce into the baking dish.
5. Spread ¼ cup of the ricotta mixture evenly over the bottom three-quarters of each noodle. Roll the noodles up around the filling and place them in the baking dish, seam side down.
6. Spoon the remaining sauce over the top, covering the pasta completely.
7. Cover the dish tightly with aluminum foil and bake for approximately 40 minutes, or until bubbling around the edges.
8. Remove the foil, sprinkle the remaining ½ cup of shredded mozzarella and ½ cup of shredded provolone over the top, and continue baking until the cheese is melted (around 5 minutes).
9. Allow the dish to cool for 10 to 15 minutes before serving.

YIELD:

• This recipe yields approximately 8 servings.

SPECIAL INSTRUCTIONS:

• Do not use nonfat ricotta or fat-free mozzarella in this recipe.
• Note that you will need 16 no-boil lasagna noodles for this dish; adjust accordingly based on the number of noodles provided by your chosen brand.

TIPS:

• Serve the meat lovers’ manicotti with a side of garlic bread and a crisp green salad for a satisfying meal.
• Leftover manicotti can be stored in the refrigerator for a few days and reheated in the oven or microwave.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 560
• Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 135mg
• Carbohydrates: 29g
• Protein: 34g
• Fiber: 2g
• Sodium: 1050mg

In conclusion, our meat lovers’ manicotti recipe offers a delicious twist on the classic dish, streamlining the preparation process without sacrificing flavor. By using no-boil lasagna noodles and incorporating flavorful ingredients such as pepperoni and provolone cheese, we’ve created a dish that will satisfy any meat lover’s craving. With the convenience of assembling the casserole in advance, you can easily plan and enjoy this hearty meal. The combination of meaty sauce and creamy filling, baked to perfection, will impress your family and guests. Indulge in this meaty and flavorful version of manicotti, and enjoy the rich and satisfying experience it brings.