Manicotti Ripieni di Manzo e Ricotta

Manicotti Ripieni di Manzo e Ricotta ingredients

• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 12 ounces (about 14-16 shel manicotti shells
• 1 lb, 80/20 lean ground beef
• 15 oz container, whole milk ricotta cheese
• 1 cup, shredded, plus 1 cu mozzarella cheese
• 0.5 cup, grated, plus 0.25 c Parmesan cheese
• 1 large egg
• 0.25 cup, chopped fresh parsley
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Manicotti Ripieni di Manzo e Ricotta

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with a little olive oil.
2. Bring a large pot of salted water to a rolling boil. Add the 12 ounces of manicotti shells and cook according to package directions until al dente, usually 7-9 minutes. Drain the pasta and rinse with cold water to prevent sticking, then lay them in a single layer on parchment paper to cool.
3. While the pasta cooks, prepare the sauce: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent, then stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add the 28 ounces of crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for at least 15 minutes, stirring occasionally.
5. In a separate large skillet, brown 1 pound of ground beef over medium-high heat, breaking it up with a spoon. Cook until no pink remains, about 6-8 minutes, then drain off any excess grease. Stir about 1 cup of the prepared tomato sauce into the cooked beef and set aside.
6. In a large bowl, combine the 15 ounces of ricotta cheese, 1 cup of shredded mozzarella, 0.5 cup of grated Parmesan, 1 large egg, 0.25 cup of chopped fresh parsley, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix thoroughly until well combined.
7. Carefully stuff each cooked manicotti shell with the beef and ricotta mixture. You can use a small spoon, a piping bag, or even your fingers for this step. Aim for an even distribution of the filling.
8. Spread about 1 cup of the remaining tomato sauce evenly on the bottom of the prepared 9x13 inch baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce.
9. Pour the remaining tomato sauce evenly over the manicotti shells, ensuring they are well coated. Sprinkle the reserved 1 cup of shredded mozzarella and 0.25 cup of grated Parmesan cheese over the top.
10. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted and bubbly and the sauce is simmering.
11. Let the Manicotti Ripieni di Manzo e Ricotta rest for 5-10 minutes before serving. This allows the dish to set and makes for easier portioning.

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