Manicotti with Beef, Arugula and Ricotta

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 7/22/2020

Manicotti shells are stuffed with beef tenderloin, melty cheese and greens for an indulgent pasta bake.

Serves: 10 Save

Ingredients (8)

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

Directions

  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.

Gold Rush

The Bar

Ingredients (7)

  • 2 oz. Johnnie Walker Black Label
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Honey 2:1
  • 1 dash of Salt
  • Ice
  • 1 Lemon Twist Garnish
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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