Cheese Stuffed Manicotti Recipe

Heat a large skillet over medium-high heat. Cook and stir beef onion and roasted garlic in the hot skillet until browned and crumbly 5 to 7 minutes. Continue to simmer until pan juices evaporate about 10 minutes more. Add diced tomatoes tomato paste sugar 1 1/2 teaspoons salt oregano thyme bay leaf 1/2 teaspoon pepper and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water stirring occasionally until cooked through but firm to the bite about 8 minutes. Drain and cool slightly.

Mix mozzarella cheese cottage cheese 1/4 cup Parmesan cheese egg 1/2 teaspoon salt and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.

Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.

Bake in the preheated oven until bubbly about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted 10 to 15 minutes more.