Wednesday, August 10, 2011

Baked Manicotti with Meat Sauce

I know the photos of this dish are a little lackluster, but damn this is some good manicotti. It comes from the people of America's Test Kitchen so you know it's gonna be special. This particular recipe mixes pepperoni and ground beef to give the dish the most flavorful meat flavor ever. Seriously, it's amazing. Using no-boil noodles also avoids the hassle of trying to fill the manicotti perfectly as well. While some people may look at this recipe and think it's too much effort, it actually comes together quicker than you think. Add a simple salad and a hunk of French bread and you'll have a night of food bliss. You can even watch a video of the recipe being made here.


I love the idea of using the no boil noodles. I can just envision all kinds of fillings and I bet you could use them for raviolis as well. The only change I made to the recipe was dividing the dish in half. I baked half and saved the other half for later in the week (I assembled it in one of those disposable foil brownie pans). This recipe is perfect as it is and I'll be using the sauce regularly from now on.

Would I make this again? This is definitely a sometimes dish, but when I want manicotti I'll use this recipe. No doubt about it.

Baked Manicotti with Meat Sauce

You will need 16 no-boil lasagna noodles. The test kitchen’s preferred brand, Barilla, comes 16 to a box, but other brands contain only 12. It is important to let the dish cool for 15 minutes after baking.


Meat Sauce:

1 onion, chopped
6 ounces sliced deli pepperoni
1 pound 85 percent lean ground beef
1 tablespoon tomato paste
5 garlic cloves , minced
1/4 teaspoon red pepper flakes
2 (28-ounce) cans crushed tomatoes
Salt and pepper


3 cups ricotta cheese
2 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded provolone cheese
1 large egg , lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely chopped fresh basil
16 no-boil lasagna noodles (see note)


1. GRIND MEAT Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until thoroughly combined.

2. MAKE SAUCE Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve. Add tomato paste, garlic, and pepper flakes to pot with remaining meat mixture and cook until fragrant, about 1 minute. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. (At this point, sauce can be refrigerated in airtight container for 3 days.)

3. PREPARE FILLING Combine ricotta, 2 cups mozzarella, 1 cup provolone, egg, salt, pepper, basil, and reserved meat mixture in large bowl. Pour 2 quarts boiling water into 13- by 9-inch baking dish. Soak noodles until pliable, about 5 minutes. Drain noodles on kitchen towel. Pour off water and dry baking dish.

4. ASSEMBLE DISH Spread half of meat sauce over bottom of baking dish. Following photos below, top each soaked noodle with 1/4 cup cheese filling, roll, and arrange, seam-side down, over sauce in baking dish. Spread remaining sauce over manicotti. Cover with foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, about 5 minutes. Let cool 15 minutes. Serve.


Source: Cook's Country

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