Ingredients:

  • 1 lb ground beef (85% lean)
  • 1/2 cup minced onion
  • 2 cloves garlic, grated
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 15 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup freshly grated parmesan cheese
  • 1 large egg, lightly beaten
  • 2 tbsp fresh parsley, chopped
  • 8 oz manicotti shells (approx. 14 shells)
  • 28 oz marinara sauce
  • 1/2 cup beef broth

Instructions:

  1. Sauté 1 lb ground beef and 1/2 cup minced onion in a skillet over medium high heat until no pink remains and the meat is mahogany.
  2. Stir in 2 grated garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper, cooking for 1 minute until the garlic smells fragrant but isn't brown.
  3. Remove the beef from the heat and let it cool for about 10 minutes.
  4. In a large bowl, combine the cooled beef, 15 oz ricotta, 1 cup mozzarella, 1/2 cup parmesan, the beaten egg, and 2 tbsp fresh parsley until completely uniform.
  5. Spread about 1 cup of the marinara sauce on the bottom of a 9x13 baking dish.
  6. Transfer the meat and cheese mixture to a large plastic bag, snip the corner, and pipe the filling into the dry manicotti shells until they are full.
  7. Place the stuffed shells in the dish, then pour the remaining sauce, 1/2 cup beef broth, and the remaining cup of mozzarella over the top until the shells are mostly submerged.
  8. Cover tightly with foil and bake at 375°F for 40 minutes, then uncover and bake 5 more minutes until the cheese is bubbly and golden.