Tuscan Stuffed Manicotti
This is baked-pasta comfort with a little dinner-party polish. Beef, ricotta and Tuscan garlic fill every tube, then red sauce and a creamy white sauce bake together under a bubbly Parmesan lid. Make one for now and one for the freezer—you will thank yourself.
Ingredients
Method
- Heat oven to 375°F. Cook manicotti shells just until flexible, about 2 minutes less than package directions; drain and cool enough to handle.
- Heat Ellbee's Garlic Olive Oil in a skillet and brown beef. Stir in Ellbee's Tuscan Gourmet Garlic, salt and pepper. Cool slightly, then mix with ricotta, 1 cup mozzarella, Parmesan and egg.
- Stir Ellbee's Tomato Basil Balsamic Vinegar into marinara. Spread half in a baking dish, fill manicotti with the beef-cheese mixture and arrange in one layer. Spoon remaining marinara and Alfredo over the top.
- Cover and bake 25 minutes. Uncover, top with remaining mozzarella and bake until browned and bubbly, 12 to 15 minutes more. Rest 10 minutes and finish with basil.
Notes
Time: 75 min
Kitchen tip: A zip-top bag with one corner snipped off makes filling manicotti quick and far less messy than using a spoon.
