Ingredients for Baked Manicotti Bolognese Ragu
- 1 (15 ounce) container Part Skim Ricotta Cheese
- 1/4 cup chopped Fresh Parsley
- 1/4 cup chopped Fresh Basil
- 2 cloves minced Garlic
- 1 large Egg
- 4 ounces finely chopped Prosciutto
- 1 (8 ounce) package Manicotti shells
- 2 cups shredded Mozzarella Cheese
- 1/2 cup grated Romano Cheese
- Salt and freshly ground Black Pepper to taste
- 2 tablespoons Unsalted Butter
- 1 large chopped Onion
- 2 stalks finely chopped Celery
- 1 large finely chopped Carrot
- 1 pound Lean Ground Beef
- 1/2 pound Ground Pork
- 1/2 cup Whole Milk
- 1/2 cup Dry White Wine
- 1 (28 ounce) can crushed Roma Tomatoes
- 1/2 teaspoon Crushed Red Pepper Flakes
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How to Make Baked Manicotti Bolognese Ragu
- Preheat oven to 375°F (190°C). Cook manicotti according to package directions; drain and set aside.
- In a large skillet, brown ground beef over medium-high heat. Drain off excess grease.
- Add onion and garlic to the skillet; cook until softened, about 5 minutes.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until sauce has thickened slightly.
- In a medium bowl, combine ricotta cheese, Parmesan cheese, and egg. Mix well.
- Spread a thin layer of Bolognese sauce in the bottom of a 9x13 inch baking dish.
- Fill each manicotti tube with the ricotta mixture.
- Arrange the filled manicotti in the prepared baking dish.
- Pour the remaining Bolognese sauce over the manicotti.
- Sprinkle with mozzarella cheese.
- Bake for 30-35 minutes, or until cheese is melted and bubbly and the manicotti is heated through.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
30g
Fat
59g
Carbs
9g
