Manicotti al Forno: Stuffed Pasta Rolls with Beef and Cheese

1.Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.

2.Cook the manicotti shells according to package directions until al dente. Drain immediately, rinse with cold water to stop cooking, and set aside.

3.Prepare the beef filling: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off excess fat.

4.Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant. Season generously with salt and pepper. Remove from heat and let cool slightly.

5.In a medium bowl, combine the cooled beef mixture, ricotta cheese, 1/2 cup Parmesan cheese, beaten egg, and fresh parsley. Mix thoroughly until all ingredients are evenly incorporated.

6.Prepare the sauce: In a separate bowl, combine the crushed tomatoes, dried basil, sugar, 1/4 cup water, and a pinch of salt and pepper. Stir well.

7.Spread about 1 cup of the tomato sauce evenly over the bottom of the prepared baking dish.

8.Carefully stuff each cooked manicotti shell with the beef and cheese mixture. A piping bag or a small spoon works well for this step.

9.Arrange the stuffed manicotti shells snugly in a single layer over the sauce in the baking dish.

10.Pour the remaining tomato sauce evenly over the stuffed pasta rolls, ensuring they are mostly covered.

11.Sprinkle the shredded mozzarella cheese and the remaining grated Parmesan cheese over the top layer of sauce.

12.Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

13.Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let rest for 5-10 minutes before serving.