Homemade meat sauce served over manicotti stuffed with three cheeses. This is the best manicotti I have ever had. I always get requests for the recipe.
Preparation Time
15 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 35 mins
Calories
654 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
Step 3
Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
Step 4
Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
Step 5
Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
Step 6
Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.
Ingredients
½ teaspoon salt
1 tablespoon white sugar
1 egg, beaten
1 ½ teaspoons salt
½ teaspoon ground black pepper
¼ cup grated Parmesan cheese
½ teaspoon dried thyme
1 bay leaf
½ teaspoon dried oregano
1 pound ground beef
¼ teaspoon garlic salt
1 small onion, diced
1 (8 ounce) package shredded mozzarella cheese
1 (12 ounce) can tomato paste
1 (8 ounce) package manicotti shells
1 teaspoon roasted garlic
1 (28 ounce) can diced tomatoes with garlic and onion
