Ingredients
15ozricotta cheese
¾lbground beef93% lean
¼cuponionchopped
2clovesgarlicchopped
2tbspparsleyfresh minced, plus more for garnish
2cupsmozzarella cheesepart-skim, shredded, divided
¼cupparmesan cheesegrated
1egglarge, lightly beaten
¼tspsalt
black pepperto taste
4cupsPomodoro Fresco sauce
14manicottipasta shells
Preparation
Heat a heavy medium skillet over high heat. Add the ground beef, season with salt and pepper. Sauté until the meat browns, drain then add the onion and garlic, cook until translucent, about 5 minutes. Remove from the heat, and cool.
In a medium bowl, combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, and black pepper.
Transfer to the piping bag or gallon-size Ziploc bag, with a ½ -inch hole snipped off the corner, and stuff each uncooked manicotti shell with about the mixture.
Spread 1 cup of the sauce mixture into a greased 13×9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce.
Cover tight with foil and bake at 375 degrees F until pasta is tender for about 60 to 65 minutes. Uncover and sprinkle with remaining cheese and bake covered 3 minutes longer or until cheese is melted.
