1/1 Photo of Baked Manicotti (Bolognese Ragu)
1 hr 5 mins
- Momma Loon's Note:
This filling is very flavorful and a sauce that's delicious, yet subtle enough to compliment the pasta without stealing the show. The recipe will allow for extra sauce in case you wish to serve non-stuffed pasta as well. Or it makes terrific leftovers.
My Private Note
Units: US | Metric
- 2 lbs part-skim ricotta cheese
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh basil
- 3 cloves garlic, pressed
- 3 whole eggs
- 1/4 cup prosciutto, diced
- 1 (8 ounce) package manicotti, 14 count
- 1 cup shredded mozzarella cheese
- 1 cup grated romano cheese or 1 cup parmesan cheese
- salt and pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup onion, minced
- 1/2 cup celery, minced
- 1/2 cup carrot, minced
- 3/4 lb lean ground beef
- 3/4 lb ground pork
- 2 cups whole milk
- 2 cups dry white wine
- 2 (28 ounce) cans whole roma tomatoes, in juice
- 1 teaspoon crushed red pepper flakes
- salt and pepper
- 1I suggest making the filling a few hours ahead of time to allow the flavors of cheese, garlic and herbs to fully meld.
- 2Beat the eggs and combine them with the Ricotta.
- 3Fold in the grated cheese, basil, parsley and Prosciutto until all is well combined.
- 4Cover with plastic wrap and keep in fridge until ready to use.
- 5Using lasagna noodle (if packaged cook to al dente) add enough stuffing on one end and roll up jelly roll style.
- 6Lay into baking pan that has been greased or coated with cooking spray.
- 7I use a 9x14" pan which perfectly holds 12 manicotti: 8 down the center and two on each side.
- 8Spoon the Ragu over the pasta until completely covered.
- 9Bake in the oven, uncovered, for 35 minutes.
- 10Remove and top with the mozzarella.
- 11Return to the over for an additional 10 minutes to allow the cheese to completely melt.
- 12Let stand for about 5 minutes.
- 13Serve with additional sauce on the side.
- 14For the Bolognese Ragu (Italian Meat Sauce) You want to use a heavy pot or sauté pan for this, something that holds the heat well.
- 15This will give you better control when you need to have the sauce just barely simmering.
- 16Melt the butter in the sauté pan over medium heat.
- 17Add the next 4 ingredients and sauté until the veggies are softened, about 5 minutes.
- 18Add the ground beef and pork.
- 19Cook the meat while using the edge of the spoon to break up the meat into small pieces.
- 20Just before the meat begins to brown add the milk.
- 21Return the mixture to a slow boil and allow to reduce until the milk has mostly evaporated.
- 22About 20 to 30 minutes.
- 23Add the wine, return to a boil and allow the sauce to reduce until the wine is mostly evaporated, another 20 to 30 minutes.
- 24While the sauce is reducing drain and chop the tomatoes, reserving the juice.
- 25When the wine has mostly evaporated add the tomatoes, along with the reserved juice, and the red pepper.
- 26Now you want to reduce the flame until the sauce is barely at a simmer- only a bubble or two at a time breaking the surface.
- 27Maintain this simmer, stirring every 30 minutes or so, until the liquid is mostly evaporated.
- 28This should take about 3 to 4 hours.
- 29Adjust salt and pepper to taste.
- 30The long, slow simmering gives the meat a melt-in-your mouth quality.
- 31Don't be daunted by the cooking time, as it only requires you be around to give it a stir from time-to-time.
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Nutritional Facts for Baked Manicotti (Bolognese Ragu)
Serving Size: 1 (4971 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 477.2
- Calories from Fat 213
- Total Fat 23.7 g
- Saturated Fat 11.9 g
- Cholesterol 127.1 mg
- Sodium 324.4 mg
- Total Carbohydrate 28.6 g
- Dietary Fiber 2.6 g
- Sugars 7.5 g
- Protein 30.0 g
The following items or measurements are not included: