Description
Ina Garten’s stuffed manicotti brings Italian comfort straight to your kitchen with rich ricotta and herbs nestled in delicate pasta shells. Creamy cheese and marinara sauce create a luxurious dinner that delivers pure Mediterranean warmth you’ll savor with each delightful bite.
Ingredients
Scale
Pasta:
- 14 (8-ounce package) manicotti
Meat:
- 1 pound ground beef
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
Other Ingredients:
- 4 teaspoons olive oil
- 3 cups marinara sauce
- 2 tablespoons butter, cut into pieces
- Salt and freshly ground black pepper
- 1 (15-ounce) container whole-milk ricotta
- 3 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
Instructions
- Craft a flavorful meat base by heating olive oil in a skillet over medium temperature. Gently sauté finely chopped onions and ground beef, seasoning with salt and pepper. Cook until the beef develops a rich brown color and onions turn translucent, approximately 5 minutes. Transfer the mixture to a separate container and let it cool to room temperature.
- Prepare pasta by bringing a large pot of salted water to a rolling boil. Carefully introduce manicotti shells and cook until they reach a slightly softened yet firm texture, roughly 4-6 minutes. Extract the pasta shells using a slotted spoon and arrange them on an olive oil-brushed baking sheet to cool.
- Create a creamy filling by combining ricotta cheese, shredded mozzarella (1 1/2 to 2 cups), grated Parmesan (1/2 cup), and freshly chopped parsley in a spacious mixing bowl. Incorporate minced garlic, then season with salt and pepper to enhance the flavor profile. Gently fold the cooled meat mixture into the cheese blend until thoroughly incorporated.
- Preheat the oven to 350°F (175°C). Generously brush a 13×9-inch glass baking dish with olive oil. Spread a generous layer of marinara sauce (1 1/2 cups) across the bottom of the dish. Methodically fill each manicotti shell with the prepared cheese-meat mixture, positioning them in a single layer. Cascade the remaining marinara sauce over the stuffed shells.
- Final preparation involves generously sprinkling the remaining mozzarella and Parmesan cheese across the top. Strategically place small butter fragments over the cheese layer. Bake uncovered for 30-35 minutes, watching for bubbling sauce and a golden-brown cheese topping. Allow the dish to rest for 5 minutes before serving to let the flavors meld and settle.
Notes
- Cool meat mixture completely to prevent cheese from scrambling when mixing.
- Use slotted spoon for gentle pasta transfer, maintaining delicate tube structure.
- Slightly undercook pasta to avoid mushiness during final baking process.
- Whole milk ricotta guarantees maximum creaminess and rich texture in filling.
- Fresh parsley adds vibrant, herbaceous brightness to the hearty cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 554 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 90 mg