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Shredded Beef Manicotti
A low-fat version of an old favorite. |
Prep: 30 minutes
Cook: 30 minutes
Servings: Serves 4
| 12 |
ounces top round steak, cooked and shredded |
| 8 |
manicotti shells |
| 3/4 |
cup red onion, chopped |
| 1-1/2 |
cups canned artichoke hearts, drained and chopped |
| 3 |
tsp. parsley |
| 3/4 |
tsp. thyme |
| 3/4 |
tsp. salt |
| 2 |
egg whites, lightly beaten |
| 1/2 |
cup part-skim ricotta cheese |
| 2 |
tsp. parmesan cheese |
| 2 |
ounces part-skim mozzarella |
| 1 |
cup evaporated skim milk |
| 6 |
Tbsp. parmesan cheese |
| 1 |
Tbsp. chopped onion |
| 1 |
Tbsp. fresh chives |
| 1 |
Tbsp. basil |
| 1 |
Tbsp. parsley |
| 1 |
Tbsp. olive oil |
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In a large pot of boiling water, cook manicotti shells 6 minutes. Drain. |
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In a large non-stick skillet, heat olive oil on medium heat. Add red onion and saute 2-3 minutes. |
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Add chopped artichoke hearts, 2 tsp. parsley, thyme and salt. Saute 2 minutes. |
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Remove skillet from heat. Stir in ricotta, 2 tsp. Parmesan, shredded beef and beaten egg whites. |
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In a medium sized bowl, combine evaporated milk, 6 Tbsp. parmesan, 1 Tbsp. onion, chives, and basil to make sauce. |
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Spray a 9 X 12 baking dish with cooking spray and spoon 1/4-cup sauce over bottom of dish. |
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Spoon artichoke and beef filling into cooked manicotti shells and place in baking dish. |
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Pour remaining sauce over top. Cover with foil and bake at 350ºF for 20 minutes. |
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Remove foil and sprinkle with mozzarella cheese and 1 Tbsp. parsley. Bake another 10-12 minutes. |
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You can also use pre-cooked microwaveable pot roast or leftover pot roast.
If you prefer, a prepared marinara or spaghetti sauce may be substituted for the cream sauce. |
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| Need help with this recipe? Go to:
Shredded Beef |
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