@mediterranean_recipes: Ingredients For the Meat Sauce: • 2 tbsp olive oil • 1 small onion, finely chopped • 3 garlic cloves, minced • 450 g (1 lb) ground beef (or a mix of beef & Italian sausage) • 1 can (28 oz) crushed tomatoes • 2 tbsp tomato paste • 1 tsp dried oregano • 1 tsp dried basil • ½ tsp chili flakes (optional) • Salt & black pepper, to taste • ½ cup water or beef broth For the Filling: • 1 container (15 oz / 425 g) ricotta cheese • 1 ½ cups shredded mozzarella cheese (divided) • ½ cup grated Parmesan cheese • 1 large egg • 2 tbsp fresh parsley (or 1 tsp dried) • ½ tsp garlic powder • Salt & pepper, to taste For the Pasta: • 12 manicotti shells Instructions 1. Cook the Manicotti • Bring a large pot of salted water to a boil. • Cook manicotti shells for 1–2 minutes less than package directions (they’ll finish baking in the oven). • Drain and set aside on a tray so they don’t stick. 2. Make the Meat Sauce • Heat olive oil in a skillet. • Sauté onion until soft, then add garlic and cook briefly. • Add ground beef, breaking it up, and cook until browned. • Stir in crushed tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper. • Add water/broth, simmer for 20 minutes until thickened. 3. Prepare the Filling • In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper until smooth. 4. Stuff the Manicotti • Transfer filling to a piping bag (or zip-top bag with the corner cut). • Pipe filling into each cooked manicotti shell. 5. Assemble & Bake • Preheat oven to 190°C (375°F). • Spread a thin layer of meat sauce on the bottom of a baking dish. • Place stuffed manicotti shells on top. • Cover with remaining sauce and sprinkle with leftover mozzarella. • Cover with foil and bake for 25 minutes. • Remove foil and bake another 10 minutes until cheese is golden and bubbly. 6. Serve • Let cool slightly, garnish with extra parsley and Parmesan, and serve hot.

Mediterranean Recipes

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Region: ZA

Wednesday 20 August 2025 12:13:57 GMT