Italian Manicotti
2 8 oz. pkgs Manicotti pasta shells
Large jar Marinara sauce
Aluminum foil
Filling:
2 tbsp. Olive oil
1 large onion, minced
3 cloves garlic, minced
1 lb. ground beef
1 lb. Italian sausage or ground Pork
1 tsp. kosher salt
1 tsp. black pepper
2 15 oz. containers whole milk ricotta cheese
6 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
½ cup fresh Italian parsley, chopped
In a skillet over medium heat, add 2 teaspoons of Olive oil, onion, minced garlic, ground beef and Italian sausage or ground pork. Season with salt and pepper. Break up the meat with spatula and brown and cook 5-6 minutes. Remove from heat, and cool to mix with the cheese filling.
Cook the manicotti in a large pot of salted boiling water for 6 minutes. Drain and gently toss with a little Olive oil to keep from sticking and allow to cool.
Combine ricotta cheese, 2 cups mozzarella, ½ cup grated Parmesan, and parsley. Mix well and stir the cooled meat mixture into the cheese mixture. Set aside.
Preheat oven to 350-degrees F. Drizzle the remaining Olive oil in the bottom of a 9 x 13” baking dish to coat. Spoon 1 ½ cups marinara sauce over the bottom of the dish.
Place the meat/cheese mixture in a Ziplock bag and cut off one corner to squeeze filling into shells, or use a piping bag, or carefully spoon filling in each manicotti by hand. Arrange in a single layer in the prepared baking dish and spoon the remaining sauce over all. Sprinkle the remaining mozzarella cheese and remaining Parmesan cheese over the manicotti in baking dish. Bake the manicotti , covered with foil, for 30-35 minutes. Remove from oven and let rest 5 minutes before serving.
