#manicotti

There is something deeply satisfying about pasta that's been stuffed, sauced, and baked until everything melds together into one bubbling, golden, cheesy masterpiece.

This Manicotti Italian Casserole is exactly that. Tender pasta tubes filled with a seasoned ricotta mixture, nestled in marinara, and blanketed in mozzarella. It's old-school Italian-American comfort food at its finest — the kind of dish that makes the whole house smell incredible while it's in the oven.

This one is worth every minute 🇮🇹✨

Indulge in the richness of stuffed manicotti pasta tubes filled with a creamy cheese mixture and smothered in a savory meat sauce infused with a hint of sweetness from brown sugar.

Ingredients: 1 box manicotti pasta. 1 lb ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can crushed tomatoes 28 oz. 1 can tomato sauce 15 oz. 1/4 cup brown sugar. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 2 cups ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 egg. 2 tbsp chopped fresh parsley. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. Cook manicotti according to package instructions until al dente. Drain and set aside. In a large skillet, brown ground beef over medium heat. Add onions and garlic, cooking until onions are soft and translucent. Stir in crushed tomatoes, tomato sauce, brown sugar, oregano, basil, salt, and pepper. Simmer for 10 minutes. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, salt, and pepper. Fill cooked manicotti with cheese mixture using a spoon or piping bag. Spread a thin layer of meat sauce in the bottom of a baking dish. Arrange stuffed manicotti on top. Pour remaining meat sauce over manicotti, covering evenly. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove foil and sprinkle additional mozzarella cheese on top. Bake uncovered for another 5-10 minutes or until cheese is melted and bubbly. Serve hot, garnished with fresh parsley if desired.

Prep Time: 30 minutes

Cook Time: 40 minutes

This slow cooker recipe for manicotti doesn't call for boiling the pasta first, which makes it a quick and easy way to make a meal.

Ingredients: 1 lb ground beef. 1 small onion, diced. 2 cloves garlic, minced. 1 jar 24 oz marinara sauce. 1 can 15 oz tomato sauce. 1 cup water. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. 1 box 8 oz manicotti shells, uncooked. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. Fresh parsley, chopped for garnish.

Instructions: In a skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is softened. Drain excess fat. Stir in marinara sauce, tomato sauce, water, basil, oregano, salt, and pepper. Simmer for 5 minutes. Spread a thin layer of sauce mixture on the bottom of the slow cooker. Stuff uncooked manicotti shells with the meat sauce mixture and place them in the slow cooker. Pour remaining sauce over the top of the shells. Cover and cook on low for 4-6 hours or until shells are tender. Sprinkle mozzarella and Parmesan cheese over the top during the last 30 minutes of cooking. Once cheese is melted and bubbly, sprinkle with chopped parsley before serving.

Prep Time: 20 minutes

Cook Time: 240 minutes