Ingredients
- 1 box of Barilla Manicotti shells
- 1 jar of Barilla Vero Gusto Sauce Calabrian Marinara
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1/2 pound ground beef (85% lean)
- 1/2 pound Italian sausage, casings removed
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Kosher salt
- 2 cups ricotta cheese
- 1/4 teaspoon freshly ground black pepper
- 3 cups shredded mozzarella cheese
- 1 cup (90 g) grated parmesan cheese, plus more for serving
Instructions
Method:
- Preheat the oven to 375°F.
- In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onion, beef, and sausage and cook until browned, 8 to 10 minutes. Stir in the garlic, pepper flakes, and oregano. Transfer to a large bowl and let cool.
- Bring a large pot of salted water to a boil and cook the manicotti for 3 minutes less than the package directions. Drain the manicotti and arrange on a baking sheet brushed with oil and let cool.
- In a medium bowl, mix together the ricotta, pepper, 1/2 teaspoon salt, half the mozzarella, and half the parmesan. Stir the cheese mixture into the beef mixture.
- Fill a gallon-size zip-top bag with the beef and cheese mixture, snip a corner, and pipe it into each end of the manicotti shells.
- Spoon 1 cup Barilla Vero Gusto Sauce Calabrian Marinara onto the bottom of a 13 x 9-inch baking dish.
- Arrange the stuffed shells in the baking dish in one even layer.
- Spoon the rest of the sauce on top and sprinkle with the leftover cheeses.
- Bake until the cheese starts to brown on top, 20 to 25 minutes.
- Let cool for 5 minutes before serving.
