Baked Beef and Cheese Manicotti

Ingredients

• Ricotta cheese

  Part skim milk

  15 oz or 425g

• Ground beef

  95% lean meat / 5% fat, raw

  ¾ lb or 340g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parsley

  Raw

  2 tbsp or 8g

• Mozzarella cheese substitute

  2 cup, shredded or 226g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  4 cup or 1.03kg

Directions

1. Heat a heavy medium skillet over high heat. Add the ground beef, season with salt and pepper. Saute until the meat browns, drain then add the onion and garlic, cook until translucent, about 5 minutes. Remove from the heat, and cool.
2. In a medium bowl, combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg, salt and black pepper. Transfer the a piping bag or gallon size ziplock bag, with a 1/2 inch hole snipped off the corner and stuff each uncooked manicotti shell with about generous 1/4 cup each.
3. Spread 1 cup of the sauce mixture into a greased 13×9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce. Cover tight with foil and bake at 375F until pasta is tender, 60 to 65 minutes, until the pasta is tender and cooked. Uncover; sprinkle with remaining cheese and bake covered 3 minutes longer or until cheese is melted.
4. Recipe by: Skinnytaste (source: https://www.skinnytaste.com/baked-manicotti-cannelloni/)

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