Judy Kim This Italian-inspired pasta is stuffed with tons of cheesy goodness. Yields: 4 Prep Time: 0 hours 15 mins Total Time: 0 hours 45 mins 1 lb. ground beef kosher salt Freshly ground black pepper 1 clove garlic, grated 1 24-oz. can crushed tomatoes 18 oz. ricotta cheese 2 large eggs, lightly beaten Zest…
Judy Kim
This Italian-inspired pasta is stuffed with tons of cheesy goodness.
Yields:
4
Prep Time:
0
hours
15
mins
Total Time:
0
hours
45
mins
1
lb.
ground beef
kosher salt
Freshly ground black pepper
1
clove garlic, grated
1
24-oz. can crushed tomatoes
18
oz.
ricotta cheese
2
large eggs, lightly beaten
Zest of 1 lemon
2
tbsp.
chopped fresh oregano, plus more for garnish
2
c.
freshly grated Parmesan, divided
1
8-oz. package manicotti, cooked, drained, and cooled
- Preheat oven to 375°.
- In a sauté pan over medium-high heat brown ground beef; break up meat using a wooden spoon. Season with salt, pepper, and garlic; cook 1 minute. Add tomatoes; bring to a boil and simmer for 5 minutes. Keep warm.
- In a large mixing bowl combine ricotta, eggs, lemon zest, oregano, and 1 cup Parmesan. Ladle a thin layer of meat sauce into a large casserole dish. Spoon ricotta mixture into each manicotti tube and place in casserole dish. Top with meat sauce and sprinkle remaining cheese on top.
- Bake until cheese is melted and bubbly, 28 to 30 minutes. Garnish with fresh oregano and serve immediately.
Judy Kim
Judy Kim is a New York based food stylist, recipe developer, culinary producer and creative consultant.
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