This is a recipe for manicotti with meat sauce that is baked in a casserole dish. The manicotti is stuffed with ricotta cheese, fresh oregano, and parmesan. The sauce is just a simple combination of ground beef, garlic, crushed tomatoes, and seasonings. The manicotti are topped off with a layer of shredded parmesan cheese. It is a little bit of work to stuff the cheese mixture into the manicotti shells but it is worth the effort. I like to serve this recipe with garlic bread. Enjoy.
Manicotti with Meat Sauce
1 8-oz package manicotti (cooked, drained and cooled)
1 lb ground beef
Ground black pepper
1 garlic clove (minced)
1 (24 ounce) can crushed tomatoes
18 ounces ricotta cheese
2 large eggs (lightly beaten)
1 lemon (zested)
2 tablespoons chopped fresh oregano, plus more for garnish
2 cups shredded parmesan cheese
Preheat the oven to 375 degrees F. In a sauté pan over medium-high heat brown the ground beef while breaking up into chunks with a wooden spoon. Add 1 teaspoon salt, ½ teaspoon ground black pepper and garlic and cook for 1 minute. Add the crushed tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Keep warm.
In a large bowl combine ricotta cheese, eggs, lemon zest, oregano and 1 cup of parmesan cheese. Mix well. Spread a thin layer of the meat sauce onto the bottom of a greased 9×13 inch baking dish. Spoon the ricotta mixture into each manicotti tube and place into the casserole dish. Top with meat sauce and sprinkle with remaining parmesan cheese.
Place into the oven and bake until the cheese is melted and bubbly, 25 to 30 minutes. Top with fresh oregano for serving.