Baked Stuffed Manicotti with Beef & Ricotta

1. Prep

• Preheat oven to 375°F (190°C).

• Bring a large pot of salted water to a boil.

2. Cook the Manicotti

• Boil shells until al dente — about 2 minutes less than package directions.

• Drain gently and place in a single layer on a lightly oiled tray to cool.

3. Cook the Beef

• In a skillet over medium-high heat, cook beef until no longer pink.

• Add garlic, Italian seasoning, salt & pepper; cook 1 more minute.

• Drain excess grease and let cool slightly.

4. Make the Filling

In a large bowl, mix together:

• Ricotta

• 1 cup mozzarella

• Parmesan

• Egg

• Salt & pepper

Add in the slightly cooled beef mixture and stir until fully combined.

5. Stuff the Shells

Use either:

• A piping bag (or zip-top bag with corner cut) to pipe filling into each shell, OR

• A small spoon to gently fill from both ends.

6. Assemble

• Spread ¾ cup marinara sauce across the bottom of a 9×13 baking dish.

• Arrange stuffed manicotti in a single layer.

• Pour remaining sauce over the top.

• Finish with a generous layer of mozzarella.

7. Bake

• Cover tightly with foil and bake 25 minutes.

• Remove foil and bake 10–15 minutes more (or until bubbly and golden).

8. Rest & Serve

• Let rest 5–10 minutes before serving.

• Garnish with parsley or basil.