Prep Time::15 mins
Cook Time:: 1 hr 20 mins
Total Time:: 1 hr 35 mins
Servings::6
Ingredients
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1 pound ground beef
1 small onion, diced
1 teaspoon roasted garlic
1 (28 ounce) can diced tomatoes with garlic and onion
1 (12 ounce) can tomato paste
1 tablespoon white sugar
1 ½ teaspoons salt
1 bay leaf
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic salt
1 (8 ounce) package manicotti shells
30 ounces cottage cheese
1 (8 ounce) package shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg, beaten
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup grated Parmesan cheese
Directions
Heat a large skillet over medium-high heat. Add beef, onion, and roasted garlic; cook and stir until beef browned and crumbly, 5 to 7 minutes. Continue simmering until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, bay leaf, oregano, thyme, 1/2 teaspoon black pepper, and garlic salt; bring to a boil. Reduce heat to medium-low; simmer until flavors blend, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a boil. Add manicotti and return to a boil. Cook manicotti, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and cool slightly.
Combine cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Spoon a generous amount cheese filling into each manicotti shell.
Pour enough sauce to cover bottom of a 9×13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over shells. Cover with aluminum foil.
Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.