Cheesy Manicotti Pasta Bake

By Meggan, Culinary Hill

Cheesy Manicotti Pasta Bake

This Cheesy Manicotti Pasta Bake comes together in under an hour and in just one pot! It’s perfect for busy weeknights and anytime you want a delicious, hearty meal.

We all want the same things from a weeknight dinner. It needs to be easy, tasty and require minimal cleanup. This Cheesy Manicotti Pasta Bake checks all those boxes and more. You don’t even have to stuff individual shells!

Cheesy Manicotti Pasta Bake

Start by making my favorite homemade meat sauce, then add noodles and cook until tender.

Top it with all the Wisconsin cheese necessities: ricotta, mozzarella and parmesan.

Bake until the cheeses have all melted together in the most delicious way, and you’re done.

Cheesy Manicotti Pasta Bake

Cheesy Manicotti Pasta Bake
By Meggan, Culinary Hill
Servings: 8
 
Ingredients:
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
3 cups water
1 package (16 ounces) medium shell pasta
1 can (14 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
1 tablespoon sugar
3/4 teaspoon dried basil
1/2 teaspoon dried Italian seasoning
Salt and black pepper to taste
1 cup (8 ounces) Wisconsin ricotta cheese
2 cups (8 ounces) Wisconsin mozzarella cheese, shredded
1 cup (4 ounces) Wisconsin parmesan cheese, shredded
 
Directions:

Heat oven to 475°F. In Dutch oven or large stock pot, brown beef and onion over medium heat, about 5 minutes. Drain, leaving beef and onion in the pot. Stir in garlic and simmer 30 seconds. Add water, uncooked pasta, crushed tomatoes, tomato sauce, sugar, basil, Italian seasoning, salt and pepper.
 
Bring to boil, reduce heat; simmer, uncovered, until pasta is tender, about 15 minutes. Season to taste with additional salt and pepper.
 
Drop large scoops of ricotta cheese on top of pasta. Sprinkle with mozzarella and parmesan. Bake until cheese is melted and bubbly, about 15 to 20 minutes.

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