Manicotti with Meat Sauce
Manicotti with Meat Sauce is manicotti stuffed with three cheeses, smothered in a homemade meat sauce and topped with gooey mozzarella cheese. A comforting and satisfying meal that is made simpler with my no boil pasta trick!
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Servings: 6
8 oz manicotti , 12 tubes water for soaking 2 cups shredded mozzarella 1 cup grated Parmesan Sauce 1 pound ground beef 1 small onion , diced 1 tablespoon minced garlic 1 tablespoon extra virgin olive oil 28 oz crushed tomatoes , canned ¼ cup water , to rinse can 1 teaspoon Italian seasoning 1 teaspoon basil , dried 1 teaspoon oregano , dried 1 tablespoon sugar 1 teaspoon salt 1 pinch red pepper flakes Filling 30 oz ricotta cheese 2 large eggs 2 cups shredded mozzarella 1 cup grated Parmesan 2 teaspoons oregano , dried ½ teaspoon salt ½ teaspoon pepper
Add pasta tubes to large deep sided dish. Pour hot water from tap or tea kettle over pasta to cover at least half way up pasta.
Let pasta soak for 20 minutes, flipping over half way through.
Remove pasta or drain water after 20 minutes.
Sauce Brown beef and onion together until beef is no longer pink and onions are translucent. Drain any grease.
Add olive oil and garlic and cook until garlic is fragrant, about 1-2 minutes.
Stir in crushed tomatoes, water, Italian seasoning, basil, oregano, sugar, salt and red pepper flakes.
Let sauce simmer on low for at least 15 minutes or until ready to assemble.
Filling Combine ricotta cheese, eggs, mozzarella and parmesan cheeses, oregano, salt and pepper.
Add filling to piping bag or zip top bag. Snip corner.
Pipe filling into pasta until the tubes are plump and the filling is at the ends.
Assemble and Bake Preheat oven to 375°.
Place half of the meat sauce in a deep sided 9x13 casserole dish.
Lay stuffed manicottis on top of sauce.
Pour remaining meat sauce over pasta.
Top sauce with 2 cups mozzarella cheese and 1 cup grated parmesan.
Cover with aluminum foil and bake for 45 minutes.
Uncover and bake for another 15-20 minutes until bubbly and the cheese is melted and browning.
Let rest for 15-20 minutes before serving.
Serving: 6 g | Calories: 1052 kcal | Carbohydrates: 50 g | Protein: 68 g | Fat: 65 g | Saturated Fat: 34 g | Cholesterol: 276 mg | Sodium: 1931 mg | Potassium: 972 mg | Fiber: 5 g | Sugar: 11 g | Vitamin A: 1810 IU | Vitamin C: 13 mg | Calcium: 1142 mg | Iron: 6 mg
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