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Baked Manicotti
recipe image Description This is a good recipe for a cooking club or family gathering as the various steps can be divided up to shorten the prep time. Once assembled, cover and refrigerate until ready to bake.
Ingredients
At a glance
Main Ingredient
Ricotta cheese
Lean Ground Beef
Serves
24 manicotti • prep: 30 min cooking time: 1 hr
Sauce
  • 1 lb (500 g) lean ground beef
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 2 28 oz cans (796 mL) cans diced tomatoes
  • 1 5-1/2 oz can (156 mL) tomato paste
  • 1 tbsp (15 mL) dried basil
  • 1 tbsp (15 mL) dried oregano
  • 1 tsp (5 mL) salt
  • 2 tsp (10 mL) sugar
  • pepper, to taste

Filling

  • 1 (500 g) container Ricotta cheese
  • 4 cups (1 L) shredded Mozzarella cheese
  • 1 cup (250 mL) grated Parmesan cheese
  • 3 eggs, beaten
  • 1/4 cup (60 mL) chopped parsley
  • 1 tsp (5 mL) salt
  • pepper, to taste

Garnish

  • 3 cup (750 mL) grated Parmesan cheese
Methods/steps
  1. In large saucepan, cook beef, onion and garlic on medium-high heat until meat is browned, about 10 minutes, drain. Add tomatoes, tomato paste, basil, oregano,salt, sugar and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook manicotti (in batches) according to package directions; drain, rinse in cold water, drain.
  3. Meanwhile, in large bowl, combine ricotta, mozzarella and parmesan cheeses. Add eggs, parsley, salt and pepper. Fill manicotti shells with cheese filling.
  4. Divide sauce into 6 portions. Spread 1 portion each on the bottom of three 7 x 11 -inch (18 x 28 cm) dishes (or similar size pans that will fit 8 manicotti in a single layer). Arrange 8 stuffed manicotti in each pan. Spread remaining sauce over the manicotti. Cover pans with foil, refrigerate until ready to bake.
  5. Bake for 1 hour at 400°F (200°C) or until golden.