Manicotti Bolognese Recipe
Make Manicotti Bolognese Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bolognese Sauce
Cheese Filling
Pasta & Assembly
Method
Bolognese Sauce
- 1
- 2
Brown the meat
Raise heat to medium-high. Add ground beef and ground pork to the pan, breaking up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Stir and brown another 2 minutes.
- 3
Deglaze and build flavor
Push mixture to one side and add tomato paste; cook 1–2 minutes, stirring, to caramelize. If using, pour in white wine to deglaze, scraping up browned bits. Cook until wine reduces by half, about 2–3 minutes.
- 4
Simmer sauce
Stir in crushed tomatoes and stock. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes, stirring occasionally. Towards the end of simmering, stir in milk/cream and chopped basil; adjust seasoning with additional salt and pepper to taste. Remove from heat and set aside to cool slightly.
Cheese Filling
- 5
Combine cheeses
In a medium bowl, combine ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, the egg, chopped parsley, 1/8 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth and evenly blended. Taste and adjust salt/pepper as needed.
Pasta & Assembly
- 6
Cook manicotti shells (if required)
If using dry manicotti that require boiling, bring a large pot of salted water to a boil. Cook shells 1–2 minutes less than package directions so they are al dente (they will finish baking). Drain carefully and lay shells on a rimmed baking sheet lightly oiled to prevent sticking. If using no-boil or jumbo shells labeled for stuffing, follow package instructions.
- 7
Preheat and prepare pan
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter. Spread 1 cup of the Bolognese sauce (or marinara) in an even layer on the bottom of the dish to prevent sticking.
- 8
Stuff shells
Fill a piping bag or a resealable plastic bag with the cheese filling (snip a corner). Carefully pipe or spoon filling into each manicotti shell, filling evenly but not overstuffing. Alternatively, use a small spoon to fill shells. Place filled shells seam-side down in the prepared baking dish, arranging in a single layer.
- 9
Top and bake
Spoon remaining Bolognese sauce evenly over the filled shells (about 1 cup). Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top. Cover the dish tightly with foil and bake in preheated oven for 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and golden at the edges.
- 10
Rest and serve
Remove from oven and let rest 8–10 minutes to set. Garnish with fresh basil leaves. Serve 2 shells per person (adjust portions) with extra sauce on the side if desired.