Manicotti with Beef, Arugula and Ricotta

  • Yield 10 servings

This is a simple recipe for some delicious cheese and beef filled manicotti.

Manicotti with Beef, Arugula and Ricotta
Mark Boughton Photography / styling: Teresa Blackburn


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



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