Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g)
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (6 ounce) can tomato paste (170g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1/2 cup water (120 ml)
  • 1 bay leaf
  • 1 (15 ounce) container ricotta cheese (425g), whole milk
  • 1/2 cup grated Parmesan cheese (50g), plus more for topping
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • Pinch of nutmeg
  • 12 dried manicotti shells (approx. 250g)
  • 2 cups shredded mozzarella cheese (200g)

Instructions:

  1. Prepare the Meat Sauce: Brown ground beef, drain fat. Sauté onion and garlic in olive oil. Add remaining sauce ingredients, bring to a simmer, and cook for at least 15 minutes, stirring occasionally. Remove bay leaf before assembling.
  2. Prepare the Ricotta Filling: In a large bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, pepper, and nutmeg. Mix well until smooth and evenly combined.
  3. Cook Manicotti (Optional): Lightly cook the manicotti shells for a few minutes to soften slightly. This makes them easier to stuff and less prone to cracking. Or leave them uncooked if preferred
  4. Stuff the Manicotti: Fill each manicotti shell with the ricotta mixture, using a spoon or piping bag.
  5. Assemble the Dish: Spread a thin layer of meat sauce on the bottom of the baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce.
  6. Top with Sauce and Cheese: Pour the remaining meat sauce over the manicotti. Sprinkle generously with mozzarella and Parmesan cheese.
  7. Bake: Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  8. Rest and Serve: Let the manicotti rest for 10 minutes before serving to allow the filling to set slightly.