Shredded Beef Manicotti Casseroles & Skillet Suppers

Ingredients

• 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

Instructions

In a large pot of boiling water, cook manicotti shells 6 minutes. Drain.

In a large non-stick skillet, heat olive oil on medium heat. Add red onion and saute 2-3 minutes.

Add chopped artichoke hearts, 2 tsp. parsley, thyme and salt. Saute 2 minutes.

Remove skillet from heat. Stir in ricotta, 2 tsp. Parmesan, shredded beef and beaten egg whites.

In a medium sized bowl, combine evaporated milk, 6 Tbsp. parmesan, 1 Tbsp. onion, chives, and basil to make sauce.

Spray a 9 X 12 baking dish with cooking spray and spoon 1/4-cup sauce over bottom of dish.

Spoon artichoke and beef filling into cooked manicotti shells and place in baking dish.

Pour remaining sauce over top. Cover with foil and bake at 350°F for 20 minutes.

Remove foil and sprinkle with mozzarella cheese and 1 Tbsp. parsley. Bake another 10-12 minutes.

Tips from Our Cook

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.