Ingredients:

  • 1 lb lean ground beef (85/15)
  • 0.5 lb ground Italian sausage, casings removed
  • 24 oz marinara sauce
  • 2 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 cup beef stock
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1 cup shredded mozzarella cheese (for filling)
  • 1/2 cup grated Parmesan Reggiano
  • 1/4 cup fresh parsley, chopped
  • 1/4 tsp ground nutmeg
  • 8 oz manicotti shells (approximately 14 shells)
  • 1.5 cups shredded mozzarella cheese (for topping)
  • Fresh basil for garnish

Instructions:

  1. Place dry manicotti shells in a shallow dish and cover with hot tap water. Let soak for 10 minutes until pliable but not fully cooked.
  2. In a large skillet or Dutch oven over medium-high heat, brown the ground beef and Italian sausage until a dark caramelized crust forms. Drain excess fat if necessary.
  3. Stir in tomato paste and minced garlic; cook for 2 minutes until fragrant and the paste turns a deep mahogany color.
  4. Add the marinara sauce, dried oregano, and beef stock. Simmer on low while preparing the filling to concentrate flavors.
  5. In a large mixing bowl, combine ricotta, egg, 1 cup mozzarella, parmesan, parsley, and nutmeg. Mix until velvety and well incorporated.
  6. Transfer the cheese mixture to a large gallon-sized zip-top bag. Snip one corner to create a piping tool. Pipe the filling into both ends of the soaked, drained manicotti shells.
  7. Spread a thin layer of meat sauce on the bottom of a 13x9 inch baking dish. Arrange stuffed shells in a single layer and top with remaining sauce.
  8. Sprinkle with 1.5 cups mozzarella. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.