A Bundt® cake pan or mold pan contains the complete monkey bread recipe. To bake the dish in a smaller iron skillet or metal mold, cut the recipe in half. Possibly prepared the evening before serving.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 teaspoon roasted garlic
- 1 (28 ounce) can diced tomatoes with garlic and onion
- 1 (12 ounce) can tomato paste
- 1 tablespoon white sugar
- 1 ½ teaspoons salt
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic salt
- 1 (8 ounce) package manicotti shells
- 1 (8 ounce) package shredded mozzarella cheese
- 30 ounces cottage cheese
- ¼ cup grated Parmesan cheese
- 1 egg, beaten
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
- Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
- Pour enough tomato-beef sauce to cover the bottom of a 9×13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.
Nutrition Facts
| Calories | 654 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 5 g |
| Protein | 53 g |
| Saturated Fat | 13 g |
| Sodium | 2894 mg |
| Sugars | 18 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this before, everyone loves it. But i don’t pre-cooked the shells, they stuff really easy and cook fine in the oven.
Great base recipe to tinker with, I used Beyond Beef crumbles, used 2 eggs, topped off with real mozzarella and garnished with parsley. Be aware, if you cook with plant based “meat” you have to conteract the dryness and make up for the lack of natural oils and grease. I use a combination of cheap beer and water while cooking the “meat” and add tomato based sauce as needed while simmering. It was perfect, kudos to to OP of this recipe. Cooking times and amounts were spot on. I live at 7000 ft so this can be dicey at times. So thank you.
Family loved it will do again
I was searching for a simple manicotti with cottage cheese and I found this. My family loved it, and they usually hate cottage cheese. Definitely going to use this in the future.
I just tried this recipe .I have to admit I did what I usually critisize others for doing,I changed the recipe some, from the beginning.I like to use ricotta in these type of recipes and don’t usually use cottage cheese.My boyfriend and I really liked it and thought it was very tastey.I used 2 oz more of the ricotta because it was cheaper to use a big container then 2 small ones and they only had 32 oz ones.I liked the meat sauce but it just seemed too thick from the beginning and I felt that using all that tomato paste it was going to get thicker.I aded some water(maybe 1/2 can) and rinsed out tomato paste can.After cooking the sauce for just a little while,following the recipe, it started to stick and was pretty thick.I ended up adding more water then and before I added it on top of the manicotti.It worked good that way.Next time I might add a small can of diced tomatoes to get more liquid with taste(not just water although that worked fine)to it.My boyfriend usually doesn’t like meat sauce on cheese manicotti,he likes a a meatless meal sometimes, but there was no complaints and a lot eaten.I used garlic powder instead of the salt.I like to control my salt and my garlic so I have never been fond of using garlic salt.I had never made roasted garlic before,I was not sure I could do it right.It was very easy and delicious.We used the leftover garlic on bread with butter.Delicious and it seemed to work very well in the sauce.Thank you for this recipe.
This was very good. I made half recipe. I used fresh tomatoes from our garden and made my own sauce. I will make this again using Ricotto instead of Cottage Cheese or maybe half of each. Also will try using Italian Sausage instead of ground beef to make it more Italian.
I was too lazy to make the meatsauce so iI used pre -made sauce and a can of tomatoes with bground beef. It was very good and not as bothersome to make as I thought it would be.