Description
Savor creamy FourCheese Manicotti with Meat Sauce tonight transform weeknight dining into a comforting restaurantstyle feast your family will love
Ingredients
12 tubes manicotti shells, dried
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup shredded fontina cheese or provolone
1 large egg
1 pound ground beef or Italian sausage
1 tablespoon olive oil
28 oz crushed tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt, to taste
Black pepper, to taste
1 tablespoon fresh parsley, chopped, optional garnish
Instructions
- Preheat your oven to 375F (190C). Bring a large pot of salted water to a boil. Cook the manicotti shells according to the package directions until they are just al dente, about 6 to 8 minutes. Drain and rinse lightly with cool water to stop the cooking, then set aside.
- In a wide skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent and fragrant, about 3 to 4 minutes. Add the ground beef or Italian sausage, breaking it up with a spoon, and cook until browned and no pink remains. Drain excess fat if needed. Stir in crushed tomatoes, oregano, and dried basil. Simmer on low for 15 minutes to meld flavors. Season with salt and pepper to taste.
- In a mixing bowl, combine the ricotta, mozzarella, grated Parmesan, and fontina or provolone. Add the egg to bind the mixture and a pinch of salt and pepper. For an extra layer of depth, grate a little nutmeg and fold it in. The goal is a creamy, cohesive filling that holds its shape inside the shells without being dry.
- Using a small spoon, a piping bag, or a sandwich bag with a corner snipped off, fill each cooled manicotti shell with a generous amount of cheese filling. Avoid overfilling to prevent tearing the shells; a well-packed shell should be sturdy and hold its shape when placed in the pan.
- Coat the bottom of a baking dish with a light layer of meat sauce. Arrange the stuffed shells in a single layer or two layers if your dish is deep enough. Pour the remaining sauce over the shells, ensuring each one is covered. For extra cheesiness, sprinkle a light layer of the remaining shredded cheese on top.
- Cover the dish tightly with foil and bake for 25 to 30 minutes. Uncover and bake an additional 5 to 7 minutes, or until the top is bubbly and the cheese is golden. Let the dish rest for 5 to 10 minutes before serving to allow the filling to set and the flavors to mellow together.
- Garnish with chopped fresh parsley if desired. A light drizzle of olive oil can add gloss and aroma. Serve with a simple green salad and crusty bread to sop up the sauce.
Notes
A comforting Italian main dish featuring manicotti shells stuffed with a creamy four-cheese filling (ricotta, mozzarella, Parmesan, and fontina or provolone) and baked in a robust meat sauce, balanced for weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main course
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 520 kcal
- Sugar: 6 g
- Fat: 28 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 34 g
