cheese stuffed manicotti

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 small onion, diced
• 1 teaspoon roasted garlic
• 1 (28 ounce) can diced tomatoes with garlic and onion
• 1 (12 ounce) can tomato paste
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic salt
• 1 (8 ounce) package manicotti shells
• 1 (8 ounce) package shredded mozzarella cheese
• 30 ounces cottage cheese
• 1/4 cup grated parmesan cheese
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• heat a large skillet over medium-high heat. cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. continue to simmer until pan juices evaporate, about 10 minutes more. add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain and cool slightly.
• mix mozzarella cheese, cottage cheese, 1/4 cup parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. spoon a generous amount of the cheese mixture into each manicotti shell.
• pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. arrange stuffed manicotti over sauce; pour remaining sauce over pasta. cover with aluminum foil.
• bake in the preheated oven until bubbly, about 30 minutes. sprinkle remaining 1/4 cup parmesan cheese over manicotti and return to the oven. bake until cheese filling is melted, 10 to 15 minutes more.