Baked Manicotti Bolognese Ragu
Indulge in the comforting richness of Baked Manicotti Bolognese Ragu, a dish that combines tender manicotti shells filled with creamy ricotta and mozzarella, baked under a luscious, slow-simmered Bolognese ragu. This Italian classic layers ground beef and pork with aromatic vegetables, robust San Marzano tomatoes, and a splash of red wine for a deeply flavorful sauce. Topped with golden, bubbly parmesan and mozzarella, the manicotti delivers a perfect harmony of cheesy, savory goodness in every bite. Ideal for a cozy family dinner or a crowd-pleasing meal, this baked casserole offers layers of flavor and tradition that will leave everyone coming back for seconds. Serve with a crisp salad and crusty bread for a complete Italian feast!
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 medium Onion, finely chopped
- 1 large Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 3 cloves Garlic cloves, minced
- 3 tablespoons Tomato paste
- 28 ounces San Marzano canned crushed tomatoes
- 0.75 cup Dry red wine
- 0.5 cup Whole milk
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil leaves, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the manicotti shells until just al dente, according to package instructions. Drain and set aside to cool slightly.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and pork, breaking it apart with a wooden spoon, and cook until browned. Drain excess fat if necessary.
Add the chopped onion, carrot, celery, and garlic to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Deglaze the pan with the red wine, scraping up the browned bits on the bottom. Let the wine simmer until mostly evaporated, about 3 minutes.
Stir in the crushed tomatoes and milk. Season with salt and black pepper. Reduce the heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally.
Meanwhile, in a mixing bowl, combine the ricotta, 1 cup of the mozzarella, 1/2 cup of the Parmesan, egg, parsley, basil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until smooth.
Transfer the ricotta mixture to a piping bag or a resealable plastic bag with the tip cut off. Pipe the filling into each manicotti shell until generously stuffed.
Spread 1 cup of the Bolognese sauce on the bottom of a 9x13-inch baking dish. Arrange the filled manicotti shells on top in a single layer.
Pour the remaining Bolognese sauce evenly over the manicotti. Sprinkle with the remaining mozzarella and Parmesan.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Garnish with extra chopped parsley or basil if desired. Let the dish rest for 5 minutes before serving.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.6 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 685 mg | 53% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
