Baked Manicotti (Bolognese Ragu)

5.00 (3)
⏱ 65 mins 🍽 12 manicotti 🏷 Manicotti

This baked manicotti features a flavourful ricotta, prosciutto and herb filling, enveloped in a slow-simmered Bolognese meat sauce. The dish is assembled, topped with mozzarella and baked until bubbling. The recipe yields 12 stuffed pasta tubes and includes a detailed method for creating the rich, traditional ragu from scratch.

Baked Manicotti (Bolognese Ragu)

Ingredients

  • 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

Method

  1. For optimal flavour, prepare the filling several hours in advance.
  2. Whisk the eggs and mix them thoroughly with the ricotta cheese.
  3. Gently incorporate the grated cheese, basil, parsley and prosciutto until fully combined.
  4. Cover the bowl with plastic wrap and refrigerate the mixture until needed.
  5. If using lasagne sheets, cook them to al dente, then place a portion of filling at one end and roll up.
  6. Arrange the rolled manicotti in a greased or sprayed baking dish.
  7. A 9x14 inch pan works well, holding 12 manicotti in two rows.
  8. Cover the pasta completely with the prepared Bolognese ragu.
  9. Bake the dish uncovered in the oven for 35 minutes.
  10. Take it out and sprinkle the shredded mozzarella cheese over the top.
  11. Place it back in the oven for a further 10 minutes to melt the cheese.
  12. Allow the baked manicotti to rest for about 5 minutes before serving.
  13. Offer extra sauce alongside.
  14. To make the Bolognese ragu, use a heavy-based pot or saute pan.
  15. This type of pan helps maintain a consistent, gentle simmer.
  16. Begin by melting the butter in the pan.
  17. Cook the minced onion, celery, carrot and garlic until softened, roughly 5 minutes.
  18. Introduce the ground beef and pork to the pan.
  19. Break the meat into small pieces with a spoon as it cooks.
  20. Just before the meat browns, pour in the whole milk.
  21. Bring the mixture back to a slow boil and let it reduce until the milk has nearly evaporated.
  22. This reduction will take about 20 to 30 minutes.
  23. Add the white wine, return to a boil and reduce again until the wine is mostly gone, another 20 to 30 minutes.
  24. While the sauce reduces, drain and chop the canned tomatoes, keeping the juice.
  25. Once the wine has reduced, add the chopped tomatoes, their reserved juice and the red pepper flakes.
  26. Reduce the heat so the sauce barely simmers, with only an occasional bubble.
  27. Maintain this gentle simmer, stirring every 30 minutes, until the liquid is largely reduced.
  28. Expect this final simmering stage to last about 3 to 4 hours.
  29. Season the finished sauce with salt and pepper as required.
  30. The lengthy cooking process results in exceptionally tender meat.
  31. The cooking time is largely hands-off, requiring only occasional stirring.

Nutrition (per serving)

Sodium324400 mg

Recipe details

CategoryManicotti
Author- Momma Loon