Real Recipes From Real Home Cooks ®

spinach, pesto, and beef stuffed manicotti

(1 rating)
Recipe by
Tammy T
Mesa, AZ

I love stuffed Manicotti. The more I can stuff in it, the better! I love cheese too and this has 4 cheeses! This recipe has a different take on the usual, with marinara sauce and pesto ... you can't go wrong! Served with garlic bread, I couldn't be happier!

(1 rating)
yield 6 serving(s)
cook time 50 Min
method Bake

Ingredients For spinach, pesto, and beef stuffed manicotti

  • 8 oz
    manicotti, 12 pasta shells
  • 1 1/2 lb
    ground beef
  • 1/3 c
    pesto sauce
  • 3 c
    marinara sauce
  • 2
    (8 ounce) bags fresh spinach
  • 8 oz
    cream cheese
  • 4 oz
    provolone cheese, sliced - 12 pieces
  • 1/2 c
    parmesan cheese, grated
  • 2 c
    mozzarella cheese, shredded
  • salt and pepper
  • olive oil

How To Make spinach, pesto, and beef stuffed manicotti

  • 1
    Brown the ground meat and season well with salt and pepper. Drain off the grease and put in a large bowl.
  • 2
    Boil the shells, according to package, drain and set aside. Preheat the oven to 350 degrees.
  • 3
    In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
  • 4
    Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
  • 5
    Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
  • 6
    Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
  • 7
    Top each shell with Provolone. Pour remaining marinara over shells, top with shredded mozzarella.
  • 8
    Bake for 45-60 minutes according to your oven temperature, until hot and bubbly with the cheese all melted but not too browned.

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