Ingredients:

  • 1 lb lean ground beef (90/10)
  • 15 oz low-moisture part-skim ricotta cheese
  • 1 large egg
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp finely chopped fresh parsley
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 8 oz manicotti shells
  • 28 oz no-sugar-added marinara sauce
  • 1.5 cups shredded low-moisture part-skim mozzarella cheese

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef until deep mahogany and crispy at the edges. Drain all excess fat thoroughly to ensure a stable filling.
  2. Transfer the cooked meat to a bowl and let it cool completely to room temperature to prevent the ricotta from graining.
  3. Par-boil the manicotti shells in salted water according to package directions, but remove them 2 minutes early so they remain rigid (al dente).
  4. In a large mixing bowl, whisk the egg, then fold in the ricotta, Parmesan, parsley, garlic powder, oregano, salt, and pepper.
  5. Incorporate the cooled beef into the cheese mixture until evenly distributed.
  6. Transfer the mixture into a large piping bag or gallon-sized freezer bag with the corner snipped off. Pipe the filling into both ends of each par-cooked shell.
  7. Spread 1 cup of marinara sauce in a 9x13 inch baking dish. Arrange filled shells in the dish, top with remaining sauce and mozzarella.
  8. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15 minutes until cheese is bubbly and edges are slightly charred.