Ricotta stuffed Manicotti with Meaty Marinara

This was a huge hit in my house! I made the filling with the same ingredients as my Homemade Lasagna. We served this magnificent dish with Pepperidge Farm garlic bread loaves and a dash of Parmesan Cheese! Please savor this dish, you’ll be glad you did.

Makes: 4 servings

Here’s what you’ll need:

Sauce Ingredients:

1 box manicotti noodles

1 (24 oz) jar marinara sauce

2 garlic cloves, minced

1 medium onion, finely chopped

1 pound lean ground beef

Ricotta Stuffing:

1 container ricotta cheese (15 oz)

2 eggs

4 cups italian style cheese (any kind) divided


Directions: (meat sauce)

Preheat oven to 400 degrees. In a large skillet, cook beef and onions until meat is browned. Add garlic to the beef during the last 5 minutes of cooking. Add marinara sauce to meat mixture, let simmer for about 10 minutes. Set aside.


Directions: (ricotta mixture)

In medium bowl, beat eggs. Stir in ricotta cheese, 2 cups italian style cheese, and I added a little bit of parsley (for color). Meanwhile, cook the manicotti noodles according to package directions, set aside on a sheet tray to cool before stuffing them with ricotta mixture.


Using a 13x9x2 inch baking dish, ladle enough of the meat sauce to cover the bottom of the baking dish. The manicotti noodles should be cooled before handling. Using a spoon, stuff the noodles until full with the ricotta mixture.

Lay the stuffed manicotti in the baking dish. Repeat until all noodles have been stuffed and set upon the bottom layer of meat sauce.

Once finished with stuffing noodles and lining them in the dish, ladle the remainder of meat sauce over the noodles and the final layer over the meat sauce, should be the last 2 cups of italian cheese.

Cover with foil that has been sprayed with non-stick cooking spray. Bake for 30 minutes. Remove foil 10 minutes before serving to let the cheese brown just a little bit.

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