Comforting Stuffed Manicotti
A simple yet delicious dish that combines tender manicotti shells filled with a creamy ricotta mixture and topped with rich meat sauce, perfect for any night of the week.
Ingredients
For the Meat Sauce
- 1 pound ground beef or Italian sausage Choose your preference for meat.
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes (28 ounces)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional) For a hint of heat.
- 1 tablespoon olive oil
For the Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 pieces manicotti shells
- 1 cup shredded mozzarella cheese (for topping)
- to taste extra grated Parmesan cheese (optional)
Instructions
Preparing the Manicotti Shells
- Bring a large pot of salted water to a rapid boil.
- Add the manicotti shells and cook for about 6-7 minutes until al dente.
- Drain the shells and rinse under cold water to stop the cooking process. Set aside.
Making the Meat Sauce
- Heat olive oil in a skillet over medium heat.
- Add ground beef or Italian sausage and break them up while cooking until browned.
- Add chopped onion and minced garlic, sauté for about 3 minutes until softened.
- Stir in crushed tomatoes, basil, oregano, salt, black pepper, and optional red pepper flakes.
- Reduce heat to low and let the sauce simmer for 15-20 minutes.
Preparing the Filling
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan cheese, egg, parsley, garlic powder, salt, and black pepper.
- Mix until well blended and creamy.
Assembling the Dish
- Spread a layer of meat sauce in the bottom of a baking dish.
- Pipe the ricotta mixture into each manicotti shell.
- Arrange the filled shells in a single layer in the baking dish.
- Cover the shells with remaining meat sauce and sprinkle with mozzarella and optional Parmesan cheese.
Baking
- Preheat oven to 375°F (190°C).
- Cover the baking dish with foil to prevent browning and bake for 20 minutes.
- Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
Serving
- Allow the manicotti to rest for about 5 minutes before serving.
- Garnish with fresh parsley or additional Parmesan, if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Customize the filling as desired.