Magnifico!!

I have to admit something to you. I've been neglecting my blog for the past week. Okay, maybe two. I got ridiculously busy in my non-foodie life and then caught a flu bug and have been more or less out of commission. But! Never fear, my fellow foodaholics! I'm back!!

Now, I must start with telling you that while I was busy and neglecting my foodie blogger duties, I was not neglecting my food! That's the beauty of it. You can't really neglect food. Most people of whom I'm aware must eat food at least once a day. I must tell you all about my most recent food success! Are you ready for it? I made Beef and Cheese-Filled Manicotti! MAGNIFICO!!

This dish is truly delectable so I urge you to try it. The other exciting part? It's super easy to make! Once you take a bite of this dish, you are hit with a creamy and savory filling that will leave you wanting more! The best part is that the recipe makes quite a bit (I found the filling was enough to actually fill 21-28 manicotti shells - almost 2 boxes!!) so unlike some dishes that leave you wanting more without the opportunity to eat more unless you make a whole new batch, this one will also provide you with seconds, and thirds, and fourths, ...

Enjoy to your heart's content! Here's the recipe:

Ingredients

4 teaspoons olive oil

1 medium onion, coarsely chopped

1 pound ground beef

Salt and freshly ground black pepper

14 (8-ounce package) manicotti

1 (15-ounce) container whole-milk ricotta

3 cups shredded mozzarella

1 cup grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 cups marinara sauce

2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion, and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes [and the aroma is to die for!]. Remove from the heat and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened but still very firm to the bite, about 4 to 6 minutes [I found 4 minutes to be suitable - this step is very important! Do not let it get too soft!]. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup of Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the over to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve!

[Courtesy of Giada and the Food Network]

Trust me on this one, friends. Try it! It really is amazing!! I brought it into the clinic where I work and everyone was raving about it. Everyone wanted seconds so I definitely recommend wow-ing your family and friends with this easy and fun dish. This is also a good dish if you have kids that like the help in the kitchen as they can definitely have a lot of fun helping with stuffing the pasta.