Best Baked Manicotti Bolognese Ragu Recipes

BAKED MANICOTTI

Steps:

• Preheat oven to 450°.
• In 13 x 9-inch baking dish, spread 1/2 of the Pasta Sauce.
• Add manicotti, then top with remaining Pasta Sauce and sprinkle with cheeses.
• Bake covered 20 minutes.
• Remove cover and continue baking 5 minutes or until heated through.

BAKED MANICOTTI WITH CHEESE FILLING

Steps:

• Make sauce: In hot oil in 5-quart Dutch oven, saute onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1-1/2 cups water, mashing tomatoes with fork. Bring to boiling, and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.
• Make Manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1-1/2 cups water; with electric mixer, beat just until smooth. Let stand 1/2 hour or longer. Slowly heat an 8-inch skillet. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
• Cook over medium heat until top is dry but bottom is not brown. Turn out on a wire rack to cool. Continue cooking until all of the batter is used. As the manicotti cool, stack them with waxed paper between them.
• Preheat oven to 350 degrees. Make Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley; beat with wooden spoon to blend well. Spread about 1/4 cup filling down the center of each manicotti, and roll up.
• Spoon 1-1/2 cups sauce into each of two 12-by-8-by-2-inch baking dishes. Place eight rolled manicotti seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly.
• To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish.
• To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, uncovered, 1 hour in 350 degree oven.
• *If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.

HARRY'S BAR RAGU BOLOGNESE

Steps:

• Chop the carrot, celery, and onion in a food processor fitted with a steel blade, or by hand.
• Heat half the oil in a skillet, add the chopped vegetables, and saute over medium heat for 10 minutes.
• Tie the fresh herbs together to make a bouquet garni.
• Meanwhile, in a separate large skillet heat the remaining oil over medium heat.
• Add the garlic, let it cook until golden, about 30 seconds, then discard it.
• Add the ground meat, stirring frequently, until it is evenly browned, about 10 minutes.
• Add the tomato paste and the vegetable mixture, stirring until blended, and cook for 2 minutes.
• Stir in the flour and cook for another 2 minutes.
• Raise the heat, add the wine, let it boil until it is almost all evaporated, and stir in the stock, salt and pepper, and bouquet garni, scraping up the brown bits from the bottom of the pan.
• Bring the mixture to a boil, lower the heat and simmer, uncovered, for 1 hour, stirring from time to time.
• If the sauce reduces too fast, lower the heat and add a few spoonfuls of stock or water.
• The sauce should not be too thick; it should pour from the spoon when it is done.
• Taste and adjust the seasonings.
• Makes about 6 cups.

BAKED MANICOTTI

Steps:

• For the sauce Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
• Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
• For the filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, basil, and nutmeg in medium bowl; set aside.
• To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
• Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread generous 1/4 cup cheese-spinach mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
• Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

MANICOTTI WITH CHEESE FILLING AND BOLOGNESE SAUCE

Steps:

• Preheat oven to 400 degrees.
• Drop manicotti into boiling water as indicated on package. Cook 10 minutes or until the desired degree of doneness. Do not overcook. Drain.
• Stuff each manicotti with an equal portion of cheese stuffing, most easily done by using pastry bag outfitted with large round tube (No. 8). Fill them neatly without overflowing.
• Select rectangular baking dish large enough to hold stuffed manicotti neatly and compactly in one layer. Add one cup of sauce and smooth over bottom. Arrange stuffed manicotti on top. Spoon remaining sauce evenly over manicotti. Sprinkle with Parmesan cheese and bake 15 to 20 minutes.

BAKED MANICOTTI WITH MEAT SAUCE

Steps:

• Make filling by mixing first 8ingredients and 1 cup parmesan cheese.
• Blend thoroughly.
• Cook meat with garlic and onions
• Sprinkle with salt and drain grease.
• Stuff cooked noodles (gently) with filling.
• Butter 12x15 baking dish.
• Spoon tomato sauce in bottom of dish to cover.
• Place stuffed shells in dish to completely fill.
• Sprinkle meat over and around shells.
• Spoon tomato sauce over shells generously.
• Sprinke with 1/2 cup parmesan.
• Cover with foil.
• Bake at 350°F for 45 minutes.

BAKED MANICOTTI WITH PEPPERONI MEAT SAUCE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 375 degrees.
• MEAT Pulse the pepperoni in a food processor until ground. Add (the already ground) beef and pulse until thoroughly combined. (This will blend the flavors better and also prep the beef so it's more tender rather than 'stringy out of the package when cooked).
• Transfer beef mixture to large saucepan. Add the onion, garlic, and spices and cook over medium heat, breaking up mixture with wooden spoon, until beef is no longer pink, about 5 minutes.
• Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve.
• SAUCE: Add spaghetti sauce to the meat in the saucepan and simmer until heated through (about 10 minutes). Season with salt and pepper to taste. Begin making noodles and filling while sauce is simmering.
• NOODLES Pour 2 quarts very hot tap water into 13x9 inch baking dish. Place noodles into the water ONE AT A TIME (so as not to stick to each other). Soak noodles until pliable, about 8-10 minutes.
• FILLING In a large bowl, combine all filling ingredients and the reserved meat. Mix well.
• ASSEMBLY Drain noodles on place them in a single layer onto kitchen or paper towels. Pour off water and dry baking dish. Spread half of meat sauce over bottom of baking dish.
• With the short side of the noodles facing you, spread 1/4 cup of the filling filling across the bottom of each and roll into a tube. Arrange the rolled manicotti, seam-side down, over the sauce in the baking dish. Spread remaining sauce over top. Cover with foil and bake until bubbling around edges, about 40 minutes.
• Remove foil and sprinkle with the grated parmesan cheese. Bake uncovered 5 more minutes. ***IMPORTANT*** Let cool 15 minutes.before serving so the cheese 'sets' and is not gooey.