Beef Manicotti with Fresh Mozzarella and Garlic Béchamel

Stuffed pasta dishes are as much about what goes on them as what goes in them. Keep the filling ingredients simple and to a minimum, and top the noodles with a rich, flavorful sauce—whether it’s tomato-, cheese-, or milk-based, as in this recipe.

Béchamel is a rich, creamy sauce made with milk thickened with roux (butter and flour mixture) and often flavored with cheeses, herbs, or other aromatic additions. In my opinion, garlic is hard to beat. A béchamel infused with plenty of the earthy, tasty bulb becomes the highlight of the dish—and makes a very inviting complement to the savory filling.

If you like tomato-based sauces (also garlicky!), check out Veal Manicotti with Fresh Ricotta.

Serves 6

Ingredients

For the Manicotti

• 12 manicotti shells
• olive oil for oiling dish, plus 1 tbsp
• 1 lb ground sirloin
• 6 oz cimini mushrooms, chopped
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• sea salt
• freshly ground black pepper
• 8 oz fresh mozzarella (usually 2 balls), cut into small pieces
• 2 tbsp chopped flat-leaf parsley, plus more for garnish
• 1/2 cup finely grated Parmigiano-Regianno
• 1 tsp dried oregano

Mozzarella, Garlic, Shallot, and Mushrooms

For the Sauce

• 5 tbsp unsalted butter
• 4 large garlic cloves, finely chopped
• 4 tbsp flour
• sea salt
• freshly ground black pepper
• 2 cups whole milk
• 2 cups skim milk

Preparation

For the Manicotti

1. Preheat the oven to 350° F. Lightly oil a 13 X 9-inch baking dish.
2. Cook the manicotti shells in boiling, salted water 7 minutes. Rinse under cold water and drain.
3. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the ground sirloin, mushrooms, garlic, and shallot and season with salt and pepper. Cook until the mushrooms are tender and most of the liquid is absorbed, 10 minutes. 
4. Remove the beef mixture to a large bowl and let cool 10 minutes. Stir in the mozzarella and parsley.

Beef Mixture Beginning to Cook

Cooked Beef Mixture 

Filling Mixture

1. Stuff each manicotti shell with about 3 tablespoons of the beef mixture. Lay the stuffed shells close together in the oiled baking dish. Set aside while the sauce cooks.

Stuffed Manicotti

For the Sauce

1. In a saucepan, melt the butter over medium heat. Add the garlic and cook 3 minutes.
2. Whisk in the flour, stirring constantly to prevent lumps. Season with salt and pepper and whisk until the roux darkens a bit, 4-5 minutes.

Butter and Garlic Beginning to Cook

Flour Added

1. Increase the heat to medium-high and slowly add the milk to the roux, 1 cup at a time, whisking constantly. Bring the sauce to a simmer and whisk until it thickens enough to coat the back of a spoon, about 10 minutes after the mixture comes to a simmer. 

Milk Added

Thickened Milk Mixture 

Garlic Bechamel Sauce

1. Remove from the heat and let cool 5 minutes.

To Assemble and Bake

Pour the béchamel sauce over the stuffed shells and scatter the Parmigiano-Reggiano and dried oregano on top. Bake uncovered until the top begins to brown, 40-45 minutes.

Manicotti Ready to Bake

Baked Manicotti

Remove from the oven and let cool 10 minutes. Divide the manicotti among 6 plates and garnish with parsley.