Manicotti with Beef, Arugula and Ricotta

Manicotti with Beef, Arugula and Ricotta
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 10 servings


12ounces ricotta
4ounces grated romano cheese
1cup chopped arugula
2 garlic cloves, crushed
6ounces finely chopped beef tenderloin
1 egg
10 cooked manicotti shells
1 1/2cups jarred tomato sauce


  1. Preheat oven to 350F.
  2. Combine all ingredients except manicotti and tomato sauce.  Spoon filling into manicotti shells. Place in a greased 13 x 9-inch baking dish. Cover with your favorite tomato sauce and extra cheese. Bake 40 minutes or until hot and bubbly. Serve with a big green salad.
Recipe by Jill Melton