Main Dishes
Beef Manicotti
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Beef Manicotti
Beef/Pork stuffed pasta what could go wrong? Nothing!
Beef Manicotti
Pin Recipe Print RecipeBeef/Pork stuffed pasta what could go wrong? Nothing!
Equipment
- 1 9 by 13 oven baked dish
- 1 9 by 13 oven baked dish
Ingredients
- 3 pounds beef ribeye or flat iron steak
- Salt and Pepper to Taste
- Garlic Powder
- 8 oz package manicotti shells cooked to package instructions
- 1 ½ cups ricotta cheese
- 1 Tablespoon chopped parsley
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 2 tsp granulated onion
- ¼ cup beef stock
- 1 cup dry red wine
- 1 cup beef stock
- 2 Tablespoons tomato paste taste and add more if needed
- ½ teaspoon marmot taste and add more if needed
- ½ cup shallots minced
- ⅓ cup grated Parmesan
- 3 Tablespoons Parmesan
- 2 Tablespoons cold butter cubed
- 2 Tablespoon cooking oil
- 1 cup mozzarella
Instructions
- To reheat steak: double wrap the steak in tin foil. Add ¼ cup beef stock into tin foil. Reheat at 250 F oven until 165 F (45 minutes give of take).
- While the steaks are reheating, prepare the sauce. In a medium saucepan over medium-high heat add the oil. Add the shallots and cook for 5 minutes or until translucent. Add the garlic and continue to cook for 1 more minute.
- Add the wine and beef stock and bring to a simmer. Reduce heat and continue to cook until reduced by half.
- Add the cold butter.
- Prepare shells.
- Once the beef is done reheating, chop it into small chunks that can be piped.
- In a bowl combine beef, ricotta, parmesan, salt, pepper, paprika, garlic, and parsley. Stir until well combined. Add the cheese mixture to a gallon-size bag.
- Pipe into shells.
- Top with sauce, parmesan, and mozzarella. Place in the oven until the cheese is melted.
Notes
We found that the Manicotti Pasta did better than the big shells pasta. This was so good and easy to bake.