Dutch Oven Manicotti
Dutch Oven Manicotti

Course: Lunch, Main Course
Cuisine: Italian
Servings: 1 full #12 Dutch Oven
  • 3 lb ground beef
  • 30 manicotti noodles uncooked.
  • 1/2 loaf of bread broken into pieces
  • 4 eggs
  • 1/2 cup parmesan cheese
  • 1 t. garlic powder
  • Ragu spaghetti sauce or some by your liking
  1. Use fresh / stale bread rather than bread crumbs because you have to stuff the mix into raw uncooked manicotti shells which are rather brittle.

  2. Mix raw meat, 1/2 cup parmesan cheese, 1 t. garlic powder (not garlic salt) by hand until combined. Maybe 1/2 cup water to thin this load. 

  3.  Stuff into the shells; lay shells into DO. 

  4.  Pour in 1 cup water. 

  5. Cover the load lightly with good brand of spaghetti sauce - I used Ragu.

  6.  Place remainder of meat mixture (if any) on top, add 1/2 cup of water to remaining spaghetti sauce, rinse out the jar, pour contents on top. Cover with 1/4" coating of parmesan. 

  7. Cover, bake an hour and 15 minutes with 18-20 charcoal on top, 10 on bottom.

  8.  Rotate pot 1/3 turn every 30 minutes; rotate the lid another 1/3 turn at the same time. 

  9.  Test noodles; should be tender when using a fork; when noodles are done, eat. 

  10. . May require another 15-30 minutes to finish cooking the noodles. Check heat; add perhaps 4-5 top, perhaps 2-3 bottom after 1 hour.

  11.  This one is labor-intensive. Allow perhaps 1/2 hour and two people for noodle stuffing.