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!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

Add the chopped onion, carrot, celery, and garlic to the skillet. Cook until the vegetables are softened, about 5-7 minutes.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Pour the remaining Bolognese sauce evenly over the manicotti. Sprinkle with the remaining mozzarella and Parmesan.

Step 12

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.

Step 13

Garnish with extra chopped parsley or basil if desired. Let the dish rest for 5 minutes before serving.

Nutrition Facts

Serving size	2825.1 grams (2825.1g)

Amount per serving	% Daily Value*
Calories	5240

Total Fat 247.70g	318%
Saturated Fat 102.70g	514%
Polyunsaturated Fat 4.60g
Cholesterol 981mg	327%
Sodium 5920mg	257%
Total Carbohydrate 432.30g	157%
Dietary Fiber 31.00g	111%
Total Sugars 51.10g
Protein 293.70g	587%

Vitamin D 54IU	269%
Calcium 2919mg	225%
Iron 27mg	151%
Potassium 4327mg	92%

*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.

Source of Calories

Fat: 43.4%

Protein: 22.9%

Carbs: 33.7%