Ingredients:

  • 250g lean ground beef (90/10)
  • 250g Italian sausage, casings removed
  • 450g whole milk ricotta cheese
  • 100g shredded mozzarella cheese
  • 50g grated parmesan cheese
  • 1 large egg, lightly beaten
  • 5g dried oregano
  • 225g dry manicotti shells (approx. 12-14 tubes)
  • 700ml high-quality marinara sauce
  • 120ml beef broth
  • 2 cloves garlic, minced
  • 150g shredded mozzarella cheese (for topping)
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and Italian sausage. Break the meat into very small crumbles to ensure they fit through a piping bag. Drain excess fat. Stir in minced garlic for 1 minute, then set aside to cool.
  2. In a large mixing bowl, combine the cooled meat mixture, ricotta cheese, 100g mozzarella, parmesan, egg, and oregano. Mix until a stable emulsion is formed.
  3. Transfer the meat and cheese mixture into a large gallon-sized zip-top bag. Snip off a 1-inch corner to create a DIY piping bag.
  4. Squeeze the filling into the UNCOOKED manicotti shells from both ends until completely full.
  5. Whisk the marinara sauce with the beef broth. Spread 1 cup of this thinned sauce across the bottom of a 9x13 inch baking dish.
  6. Arrange the stuffed manicotti in a single layer in the dish. Pour the remaining sauce over the top, ensuring every shell is completely submerged.
  7. Top with the remaining 150g of mozzarella cheese. Cover tightly with aluminum foil.
  8. Bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 10 minutes until the cheese is golden and the pasta is tender via steam-hydration.
  9. Garnish with fresh parsley and allow to rest for 5 minutes before serving.