Stuffed Manicotti

A delicious Italian American pasta recipe made with ground meat, ham, veggies, a couple of cheeses, and marinara sauce. For this recipe, I used ground venison burger. You can use whatever ground meat you prefer. Beef, turkey, and ground chicken all work wonderfully.

Stuffed Manicotti does not really need any sides, but if you want some sides, it goes great with a salad or buttery baked potatoes, green beans, or corn on the cob. It is also good with garlic bread or breadsticks.

Yields: 12 Stuffed Manicotti

Serving Size: 2 Manicotti

Calories: 679

Fat: 32 g

Carbohydrates: 52 g

Protein: 46 g

If you are on a diet and nutrition information is important, remember to recalculate the nutritional information provided above if you make any changes to the recipe. MyFitnessPal is a helpful resource.

Stuffed Manicotti Recipe

Ingredients:

• 3 tablespoons of olive oil
• 3 tablespoons of butter
• 3 medium-sized carrots, finely diced
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 pound of venison, ground (or other ground meat)
• 3 tablespoons of tomato paste
• 8 ounces of milk
• 8 oz. Swanson beef stock
• 1 box of Manicotti Pasta (12 count)
• 1 cup grated Parmesan
• 3 eggs
• 1 cup ricotta cheese
• 1/2 cup cooked diced ham
• 1/2 cup flat-leaf parsley, chopped
• 25 ounces of pasta or marinara sauce
• Dash of salt
• Dash of ground black pepper

Getting It Done:

1. Add the olive oil and butter to a large pan heated to medium heat. Add the finely diced carrots and onions. Cook for about 5 minutes or until soft.
2. Add the minced garlic and venison. Fry the venison, breaking it up as small as possible as it browns. Cook until done.
3. Add tomato paste, stir and then add the milk and beef stock. Mix well and let it heat until boiling. Then turn the heat to medium-low and simmer for about 60-90 minutes or until it is nice and thick.
4. Remove from heat, add salt and pepper, and pour it in a bowl to refrigerate for at least two hours.
5. Preheat the oven to 400ºF.
6. Boil the manicotti according to the directions. When done, drain the pasta from the water and let it cool.
7. In a large bowl, mix together the eggs, 1/2 cup Parmesan, 1 cup ricotta cheese, 1/2 cup cooked diced ham, 1/2 cup flat-leaf parsley. Add the refrigerated venison mixture. Mix well and put it in a storage bag.
8. Place half of the marinara sauce in a 9" x 13" casserole dish. Cut the corner of the storage bag with the venison mixture inside and fill each piece of pasta. Set the manicotti in the dish.
9. Cover with the rest of the marinara sauce and sprinkle with a 1/2 cup of Parmesan cheese.
10. Bake for about 10-15 minutes or until the sauce is bubbly. Remove from the oven and then serve.

I hope you enjoy my recipe!

Check out my Venison Stuffed Manicotti video...

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Visit my profile if you would like more delicious meals. If you're looking for more pasta recipes, look at my Chili Mac and Cheese, Baked Venison Ziti, or my Mississippi Venison Pot Roast recipe below.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.

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