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  • 12 ounces ricotta
  • 4 ounces grated romano cheese
  • 1 cup chopped arugula
  • 2 garlic cloves, crushed
  • 6 ounces finely chopped beef tenderloin
  • 1 egg
  • 10 cooked manicotti shells
  • 1 1/2 cups jarred tomato sauce


  1. Preheat oven to 350F.
  2. Combine all ingredients except manicotti and tomato sauce.  Spoon filling into manicotti shells. Place in a greased 13 x 9-inch baking dish. Cover with your favorite tomato sauce and extra cheese. Bake 40 minutes or until hot and bubbly. Serve with a big green salad.
Recipe by Jill Melton

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The recipe was originally published as Manicotti with Beef, Arugula and Ricotta on

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