Manicotti Shells for 8

Ingredients and Weight:

• 1 pound jumbo manicotti shells
• 1 pound ricotta cheese
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cook manicotti shells according to package directions.
3. While the shells are cooking, brown the ground beef in a skillet over medium heat. Drain any excess grease.
4. Add the onion and garlic to the skillet and cook until softened.
5. Stir in the crushed tomatoes, tomato sauce, oregano, and basil. Simmer for 15 minutes.
6. In a large bowl, combine the ricotta cheese, Parmesan cheese, parsley, salt, and pepper.
7. Stuff the cooked manicotti shells with the ricotta filling.
8. Spread a layer of the meat sauce in the bottom of a 9x13-inch baking dish.
9. Arrange the filled manicotti shells in the dish and top with the remaining meat sauce.
10. Bake for 25-30 minutes, or until heated through and bubbly.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 35 grams

Dish Characteristics:

• Creamy and flavorful filling
• Rich and savory sauce
• Al dente pasta shells
• Aromatic with Italian herbs

User Comments:

• "This is a delicious and satisfying dish that is perfect for a special occasion."
• "The combination of the creamy ricotta filling and the savory meat sauce is amazing."
• "The manicotti shells are cooked to perfection and have a great texture."
• "This is a dish that my entire family loves."
• "I would definitely recommend this recipe to anyone looking for a great Italian dish."

Special Precautions and Tips:

• Do not overfill the manicotti shells, as they may burst during baking.
• Use a large baking dish to prevent the dish from overflowing.
• Cover the baking dish with aluminum foil during the last 10 minutes of baking to prevent the manicotti from becoming too brown.