Is there anything more comforting than a dish bubbling with cheese, practically begging to be devoured straight from the oven? Cheesy Baked Manicotti is one of those meals that feels like a warm hug on a chilly day, or maybe like finding a little extra cash in your coat pocket.
You know, that unexpected delight that makes everything better. I remember the first time I tried making manicotti—what a glorious, messy endeavor!
I ended up with more cheese on the counter than in the pasta, but oh, the aroma that filled my kitchen was heavenly. And it was worth every bit of cleanup.
This recipe, with its ooey-gooey cheese and perfectly baked pasta shells, is not just a meal—it’s a celebration of flavors that dance together in harmony. Whether you’re a seasoned chef or a kitchen newbie, you’ll find joy in crafting this dish.
It’s the kind of recipe that makes you feel like you’ve accomplished something grand, even if you did accidentally burn the garlic bread. So, grab your apron, maybe a glass of wine, and let’s get cooking!
Steps
- Preheat your oven to 375°F (190°C). In a skillet over high heat, cook the ground beef with salt and pepper until browned, then drain any excess fat. Add the onion and garlic, cooking until they become translucent, approximately 5 minutes, then let the mixture cool.
- In a mixing bowl, combine the ricotta cheese, cooled beef mixture, parsley, 1 cup of mozzarella, Parmesan, egg, salt, and pepper. Transfer this filling into a piping or ziplock bag with a 1/2-inch hole cut in the corner. Stuff each uncooked manicotti shell with roughly 1/4 cup of the cheese and beef mixture.
- Grease a 13×9-inch baking dish and spread 1 cup of the sauce at the bottom. Arrange the stuffed manicotti shells in a single layer over the sauce. Pour the remaining sauce over the shells, ensuring they are fully covered.
- Cover the baking dish tightly with foil and bake in the preheated oven for 60 to 65 minutes until the pasta is tender. Remove the foil, sprinkle the remaining mozzarella cheese on top, and return to the oven for an additional 3 minutes until the cheese is melted and bubbly.
Ingredients
- 1 carton (15 ounces) part-skim ricotta cheese
- 3/4 pound 93% lean ground beef
- 1/4 cup chopped onion
- 2 cloves garlic, chopped
- 2 tablespoons minced fresh parsley, plus extra for garnish
- 2 cups shredded part-skim mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- Black pepper, to taste
- 3 1/2 to 4 cups jarred Pomodoro Fresco sauce (approximately 1 1/2 jars)
- 14 manicotti pasta shells (8 ounces), gluten-free option available
Nutritional Values
Calories: 1533 kcal | Carbohydrates: 133 g | Protein: 126 g | Fat: 61.25 g | Saturated Fat: 28 g | Cholesterol: 329 mg | Sodium: 2660 mg | Fiber: 14 g | Sugar: 23 g
FAQ
- Can I prepare the manicotti in advance?
- Yes, you can prepare this dish the evening before. Simply stuff the manicotti shells, place them in the baking dish, cover with sauce, and then seal tightly with foil. Store it in the refrigerator and bake when you’re ready.
- Is it possible to make this recipe without meat?
- Absolutely! You can omit the meat and substitute it with vegetables such as chopped spinach or sautéed mushrooms for a vegetarian version.
- What are some alternative ingredients I can use?
- You can replace the ground beef with turkey or chicken sausage. Additionally, you might swap parsley for other fresh herbs like basil.
- How do I store and reheat leftover manicotti?
- For leftovers, place individual portions of cooled manicotti into freezer containers and freeze. For reheating, partially thaw in the refrigerator overnight, then reheat in the microwave or oven.
- What is the key to successfully cooking the pasta in the oven?
- To ensure the pasta cooks properly in the oven, it’s essential to use enough sauce to completely cover the manicotti shells and to tightly cover the casserole dish with foil during baking.
Tips
- Use uncooked manicotti shells and ensure they are fully covered with sauce before baking. This allows the pasta to cook thoroughly in the oven without the need for pre-boiling, which saves time and effort.
- Prepare the dish in advance by stuffing the manicotti shells and arranging them in the baking dish with sauce. Cover tightly with foil and refrigerate, then simply bake when ready to serve, making it a convenient option for busy days or holidays.
- For freezing leftovers, place individual portions in freezer containers after they have cooled. When ready to eat, partially thaw in the refrigerator overnight and reheat either in the microwave or oven.
Equipment
- Piping bag or gallon size Ziplock bag
- 13×9-inch baking dish
- Heavy medium skillet
