INGREDIENTS
2 cups ricotta cheese
4 oz cream cheese, softened
1/2 cup Parmesan cheese, grated
3 cups mozzarella cheese, grated and divided
1 large egg, lightly beaten
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 tablespoon dried basil
8 oz manicotti shells, uncooked
1 (24 oz) jar marinara sauce
1 lb ground beef
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 350°F and set aside a 9×13-inch baking dish.
Bring a large pot of salted water to a boil, then cook manicotti shells just 3-4 minutes. They should be pliable, but NOT fully al dente. Drain and let cool.
In a large skillet over medium heat, season ground beef with salt and pepper and cook until no longer pink. Drain grease, if needed, then stir in marinara sauce until simmering. Remove from heat.
Spoon 1/2 cup of the meat sauce in the baking dish, then set the rest aside.
In a large bowl, stir together the ricotta, cream cheese, Parmesan cheese, 2 cups of the mozzarella cheese, egg, garlic, Italian seasoning, and dried basil until well combined. Season to taste with salt and pepper.
Transfer the mixture to a piping bag and pipe filling into manicotti shells. Line filled shells up in baking dish.
Spoon remaining meat sauce over the manicotti, then cover dish tightly with foil and bake until shells are tender and sauce is bubbling, about 40 minutes.
Uncover dish, top with remaining mozzarella and return to oven until cheese is bubbly and melted, about 10 minutes.
Let rest 5 minutes before serving. Enjoy!
