Stuffed Manicotti Meat Sauce (Print Version)
Cheese-filled pasta tubes smothered in savory beef and Italian sausage sauce, baked until golden and bubbly.
# Ingredients:
→ Pasta
01 -
12 manicotti shells, large tube-shaped
→ Meat
02 -
1 lb ground beef, 80/20 blend
03 -
½ lb Italian sausage, casings removed
→ Vegetables & Herbs
04 -
1 medium onion, finely diced (about 1 cup)
05 -
2 cloves garlic, minced
06 -
1 tsp dried basil, crushed
07 -
1 tsp dried oregano, crushed
→ Sauces
08 -
24 oz marinara sauce
→ Cheese & Dairy
09 -
15 oz whole milk ricotta, well-drained (about 2 cups)
10 -
2 cups shredded mozzarella, divided
11 -
½ cup grated Parmesan
12 -
1 large egg
→ Seasonings
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Cook the manicotti shells in boiling salted water until al dente (6-7 minutes). Drain gently and lay them out on a baking sheet to cool.
02 -
Brown the ground beef and sausage with the onion in a skillet over medium heat, breaking up the meat as it cooks. Cook until browned (about 8 minutes). Drain excess fat, leaving 1 tablespoon. Stir in garlic and cook for 30 seconds. Add marinara sauce, then simmer for 10 minutes.
03 -
In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, basil, oregano, and a pinch of salt and pepper until combined. Adjust seasoning to taste.
04 -
Spread half the meat sauce in a baking dish. Fill each manicotti shell with the cheese mixture. Arrange seam-side down in the dish. Top with remaining meat sauce and sprinkle with reserved mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until golden and bubbly. Let rest for 5 minutes before serving.
# Additional Notes:
01 -
Allow the manicotti to cool on a baking sheet to prevent sticking and make them easier to handle.
02 -
Crushing dried herbs between your fingers releases their oils and enhances flavor.