Baked Manicotti with Bolognese Ragu Recipe 🍝
Overview:
This Baked Manicotti with Bolognese Ragu is a true Italian classic that’s perfect for both weeknight dinners and special occasions. With a savory filling bursting with flavor and a rich, hearty sauce, this dish is sure to become a family favorite. Plus, it’s versatile enough to enjoy as leftovers or to serve with other pasta shapes. Let’s dive into the recipe!
- Total Time: 1 hour 5 minutes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Servings: 12 manicotti
Ingredients:
| Ingredients | Quantity |
|---|---|
| Part-skim ricotta cheese | 2 cups |
| Fresh parsley | 1/4 cup |
| Fresh basil | 1/4 cup |
| Garlic | 3 cloves |
| Eggs | 3 |
| Prosciutto | 1/4 cup |
| Mozzarella cheese | 1 cup |
| Romano cheese | 1 cup |
| Parmesan cheese | 1 cup |
| Unsalted butter | As needed |
| Onion | 2 cloves |
| Celery | 3 stalks |
| Carrot | 1 large |
| Lean ground beef | 3/4 lb |
| Ground pork | 3/4 lb |
| Dry white wine | 2 cups |
| Roma tomatoes | 2 cans |
| Crushed red pepper flakes | To taste |
Instructions:
-
Prepare the Filling:
- Start by making the filling a few hours ahead to allow the flavors to meld.
- In a bowl, beat the eggs and combine them with the Ricotta cheese.
- Fold in the grated Romano, Parmesan cheese, basil, parsley, and chopped Prosciutto until well combined.
- Cover the filling with plastic wrap and refrigerate until ready to use.
-
-
Prepare the Manicotti:
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente.
- Take each noodle and add a generous amount of filling to one end, then roll it up jelly-roll style.
- Place the rolled manicotti in a greased or sprayed baking pan. A 9×14″ pan works perfectly for 12 manicotti.
-
Prepare the Bolognese Ragu:
- In a heavy pot or sauté pan, melt the butter over medium heat.
- Add chopped onion, celery, carrot, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Add the ground beef and pork to the pan. Cook until the meat is browned, breaking it up into small pieces with a spoon.
- Pour in the milk just before the meat begins to brown. Allow it to reduce until mostly evaporated, about 20-30 minutes.
- Add the dry white wine to the pot. Let it reduce until mostly evaporated, another 20-30 minutes.
- Drain and chop the Roma tomatoes, reserving the juice. Add the tomatoes and reserved juice to the pot, along with crushed red pepper flakes.
- Reduce the heat until the sauce is barely simmering. Let it simmer slowly, stirring occasionally, until the liquid is mostly evaporated, about 3-4 hours.
- Season with salt and pepper to taste.
-
Assemble and Bake:
- Spoon the Bolognese Ragu over the stuffed manicotti until completely covered.
- Bake the manicotti in the preheated oven, uncovered, for 35 minutes.
- Remove from the oven and sprinkle the mozzarella cheese on top.
- Return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
- Allow the manicotti to cool for about 5 minutes before serving.
- Serve with additional Bolognese sauce on the side if desired.
Serving Suggestions:
This Baked Manicotti with Bolognese Ragu pairs perfectly with a crisp green salad and a glass of your favorite wine. Enjoy the rich flavors and comforting warmth of this classic Italian dish with your loved ones. Buon Appetito! 🇮🇹🍷
